Author Notes: While visiting Jordan, this lentil soup was daily fare. It would always arrive, golden and enticing, with several lemon wedges on the side. I would squeeze those lemons dry every time, trying to get every drop of zingy goodness into the mild soup. I adapted the general recipe to satisfy my craving for lemon (without all the work) with preserved lemons.
Though traditionally served as a wintery starter, the brightness of the preserved lemon kicks this soup straight onto the summer table as a light meal.
cloves garlic, crushed
teaspoons preserved lemon (I used Ottolenghi's quick pickled lemons recipe, which worked wonderfully, but you can get these at Middle Eastern Markets too)
cup red lentils
cups chicken stock
- In a stockpot, sauté onions until soft.
- Add garlic, preserved lemons, and turmeric and cook for a minute or two.
- Add in the lentils, give them a stir, then add in the stock.
- Cover and let simmer for 20 minutes.
- Puree the soup in a blender.
- Serve with fresh pita!
- This recipe was entered in the contest for Your Best Warm Weather Soup