Moroccan Tomato and Brown Lentil Soup (4 Servings)

Rinse 250g brown lentils; cover with clean water, soak overnight in the refrigerator, drain and discard soaking water. Soaking water is separate from the listed 1L cooking water.

Cut the tomato in half, grate its flesh and discard the skin. Finely chop one large onion and measure three tablespoons of chopped parsley.

Heat three tablespoons of olive oil in a heavy saucepan over medium heat. Add onion, grated tomato and drained lentils; stir for about three minutes.

Add three tablespoons parsley, two teaspoons paprika, half a teaspoon salt and a quarter teaspoon pepper. Stir for about two minutes.

Bring one litre of water to a boil, add to the pot, return to a simmer, then cover and reduce to medium-low.

Simmer for about 30 minutes, stirring every ten minutes. If lentils remain firm, add small amounts of water and continue until fully tender.

When the lentils are soft, taste and adjust salt and pepper only if needed. Divide into four bowls and serve hot.

Refrigerate leftovers in shallow containers within two hours (one hour above 32°C), eat within 3–4 days, and reheat to 74°C.