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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.
- 1 medium onion
- 2 cloves garlic, crushed
- 2 teaspoons preserved lemon (I used Ottolenghi's quick pickled lemons recipe, which worked wonderfully, but you can get these at Middle Eastern Markets too)
- 1/2 teaspoon tumeric
- 1 cup red lentils
- 6 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