I received salt preserved lemons in olive oil for Christmas from my dil Willow.
They are really beautiful- and they smell divine. I chopped up the peel and then
minced it fine to go into the lentil soup I made.
Here’s the Recipe.
Ingredients:
1/3 cup olive oil
onions, chopped small
2 garlic cloves, minced
2 1/2 cups brown or green lentils
8-10 cups water
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 tsp ground coriander
1 tsp cumin
1/2 tsp curry powder
1/2 tsp paprika
6-8 tsp lemon juice
3 tsp minced lemon peel ( or grated fresh peel if you don’t have any salt preserved lemons)
salt and pepper to taste
Method:
Heat up the oil in a large soup pot and add the onions, garlic and lentils. Sautee gently for about 10 minutes, stirring
constantly-make sure that onion and garlic don’t stick to bottom of pan. Pour water over mixture, stir and then raise
heat to medium and bring soup to a boil. Add carrots and celery ( I chop my vegetables to about the size of the lentils
so that they cook uniformly and look suited to each other). Boil for about 3o minutes and then lower the hear to low/medium.
Add the rest of the ingredients, as well as the salt and pepper. Stir well and cover the pot, letting the soup simmer gently for
about 45 minutes. Taste to check the seasonings- add a little extra if you think it needs it and serve hot.
Serve bread alongside, I added some feta cheese to my bowlful-
Frank had his with a hot Hungarian sausage sandwich, boiled egg and cruditees.
This is my new favorite soup!
Your soup looks yummy! The bread was delicious! Thanks for sharing with me. I had the meatballs and rice for supper. Thank you again! love
This soup is YUMMY! Frank didn’t like it so I have some to share!
Glad you liked the meatballs- they were a little hard to share. 🙂
Yum, yum, yum!! I love this sort of soup, and the preserved lemons are an inspired addition! I’d have had added Frank’s hot sausage TO the soup as well! 🙂 xx
Then we think alike, Celia- that is exactly what I did with the leftover sausage and soup! 🙂
Glad the preserved lemons came in handy!
Hello, sweetheart! They did and I am not done making delicious food with them, yet! Thanks again! Love you!
That looks like my sort of soup too. I have preserved lemons and always forget to use them, so am looking forward to hearing what you make with them. I love sausage in soup too – we are all queuing up with our bowls – “please Heidi, can we have some more?” x
I made a BIG panful, Joanna! I gave some to my son to take home, gave some to my sister, and I’ve been enjoying it for lunch. I love the flavors all melded together- and that lemon peel is so delicious- it is the last flavor on the tongue. MMmmm!
Your lentil soup looks wonderful! And the addition of preserved lemon peel is inspired. Must have another go at preserving lemons. My first attempt a few years back was rather a spectacular disaster! Love your hearth-baked bread by the way too in your previous post. What a triumph! Well done you for giving it a go! I love the idea of the smokiness of the fire flavouring the dough slightly. E x
Thanks, Elizabeth.
The hearth baked bread was very good with savory meats and cheeses- I enjoyed using it and felt very old world offering a steak sandwich with smoky hearth baked bread!
And I LOVED the preserved lemon peel- I’ve always planned on doing this- but my daughter in law is quicker to pick up on different techniques and styling in foods so she made the preserved lemons for me! Hers was packed in oil and I was going to try one that was basically a salt/dry concocotion- I may still do that!
Thanks for commenting- and visiting- I love the way IMK opens up kitchens across the world.
I am looking forward to soup weather to try this!
Hi Tandy- thanks for stopping by.
This soup is so tasty- I really love it- although my son adds a few good dollops of hot sauce to it- so maybe it needs a bit more heat.