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
preserved lemon (I used Ottolenghi's quick pickled lemons recipe, which worked wonderfully, but you can get these at Middle Eastern Markets too)