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.
—yellowbird
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Ingredients
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1
medium onion
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2
cloves garlic, crushed
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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)
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1/2 teaspoon
tumeric
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1 cup
red lentils
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6 cups
chicken stock
Directions
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In a stockpot, sauté onions until soft.
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Add garlic, preserved lemons, and turmeric and cook for a minute or two.
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Add in the lentils, give them a stir, then add in the stock.
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Cover and let simmer for 20 minutes.
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Puree the soup in a blender.
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Serve with fresh pita!
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