Place the red lentils in a colander and rinse. Set aside.
Heat the vegetable oil in a large deep saucepan. Sauté the onions, garlic, smoked paprika, carrots and potatoes for 5 minutes. Add the washed lentils, stock, tomato purée and chilli.
Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Add salt and pepper to taste. Liquidise the soup. Taste and adjust seasoning accordingly. Stir in lemon juice
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.