Red Lentil and Lemon Soup

This is a classic soup from the Middle East, strangely reassuring and reviving. I’ve started adding barberries to it, which give an exotic, tangy flavour. If you have time, try blackening the lemon – this sweetens the flavour and increases the amount of juice you get out of it. Simply cut the lemon in half and blacken the cut side in a hot frying pan.