dinner · vegan · vegetarian · gluten-free · dairy-free
Red lentil soup with preserved lemon
Simple, healthy Palestinian-style lentil soup with cumin and onion, brightened with chopped preserved lemon. Includes quick preserved lemons.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
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Method
-
1
To preserve lemons, pack the quarters in a jar with salt, top up with juice and a film of oil, and leave 2-4 weeks, shaking now and then.
-
2
Soften the onion, carrot and garlic in oil, add the spices, then the lentils and stock.
-
3
Simmer 20 minutes and blend until smooth.
-
4
Stir in the preserved lemon, season and finish with parsley and oil.
