Red Lentil Caraway Soup
adapted from Gourmandelle 
In recognition of National Food Allergy Awareness Week, note that this soup is nut-free, gluten-free, dairy-free, soy-free and egg-free. (Actually, the timing of this post with food allergy week was entirely coincidental but is proof that a limited diet doesn’t mean limited deliciousness.)
1 tablespoon olive oil
1 small onion, diced
1 carrot, chopped
1 stalk celery, chopped/span>
1 clove garlic, minced
1/2 teaspoon crushed (or ground) caraway seeds
1/2 teaspoon sweet paprika
2 cups vegetable stock
2/3 cup red lentils
1 tablespoon preserved lemons (rind only), minced (or the juice and zest, grated, of one small lemon)
2 tablespoons coconut milk or heavy cream
salt and freshly ground black pepper
Heat the olive oil in a medium stock pot or dutch oven over medium heat until shimmering. Saute the onions, carrots and celery until soft, about 8 minutes. Stir in the garlic, caraway and paprika, mixing well with the vegetables, for one minute to cook out the rawness of the garlic.
Pour in the stock and turn the heat to medium-high until softly bubbling. Add the lentils and lemons (or juice and zest)), cover and reduce to a simmer. Cook for 20 minutes, stirring occasionally. When the lentils are soft, stir in the coconut milk. If the soup is too thick, add small amounts of water or stock. Taste and season with salt and pepper as needed.
Optional: use a stick blender to smooth out the soup to your desired texture.