Step 1

Rinse the red lentils well.

Step 2

Add the lentils and the stock to a large pot and bring to a boil. Reduce to a simmer and cook for 20 minutes. You can skim any foam off the top with a spoon during this time – though it isn't 100% necessary.

Step 3

Meanwhile, finely chop the onion (or shallot) and parsley.

Step 4

Heat the oil in a small pan and add the onion, sauteing over medium heat for several minutes until softened and translucent.

Step 5

Stir in the chopped parsley.

Step 6

Add the onion mixture to the pot of lentils along with the cumin and lemon juice. Then give the soup a quick taste and adjust any ingredients – add salt if needed, more lemon juice, parsley, etc.

Step 7

Turn off the heat and serve, garnished with extra parsley and lemon wedges.

Step 8

Storing: store any leftover soup in an airtight container in the fridge for between 4-5 days.Freeze: allow the soup to cool completely, then freeze in a freezer-safe container or silicone bags (lay flat while freezing, then you can store upright). Once frozen, you can keep them for up to 3 months. Allow thawing in the fridge (or a bowl of warm water) before reheating.I recommend storing it in individual portions, so it takes less time to thaw and can easily be reheated in the correct portion.Reheat: reheat the soup either in the microwave (2 minutes, stir, then in 20-30 second increments until it’s at your desired heat) or on the stovetop until warmed through. Add some more parsley and a little additional lemon if desired.