Obsidian/03.03 Food & Wine/Red Lentil Soup With Preserved Lemon and Crispy Garlic.md

ServingSize	cssclass	Alias	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable		NotYetTested	2022-02-27	Recipe	NonRoot		true	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Soup Middle Eastern https://www.bonappetit.com/recipe/red-lentil-soup-with-preserved-lemon 60 60 4	4 Tbsp. extra-virgin olive oil 2 whole medium onions, chopped 8 cloves garlic, finely chopped 1 whole 2inches piece ginger, scrubbed, finely chopped 2 tsp. ground cumin 0.75 tsp. ground turmeric 1 pinch Freshly ground black pepper 0.5 preserved lemon, rinsed, seeds removed, finely chopped 3 Tbsp. double-concentrated tomato paste 8 cups good-quality low-sodium vegetable or chicken broth 2 cups red lentils, rinsed 1 tsp. Aleppo-style pepper 1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley), plus more 0.5 preserved lemon, rinsed, seeds removed, finely chopped (optional)

Parent:: @@Recipes, @Side dishes

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Red Lentil Soup With Preserved Lemon and Crispy Garlic

 

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Practical Informations

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FROM "03.03 Food & Wine/Red Lentil Soup With Preserved Lemon and Crispy Garlic"

 

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Ingredients

 

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Instructions

 

Soup

Step 1

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 2 medium onions, chopped, 4 garlic cloves, finely chopped, and one 2" piece ginger, scrubbed, finely chopped, stirring occasionally, until onions are softened, 6–8 minutes. Add 2 tsp. ground cumin and ¾ tsp. ground turmeric and stir to coat onions. Season with freshly ground black pepper. Add ½ preserved lemon, rinsed, seeds removed, finely chopped, and 3 Tbsp. double-concentrated tomato paste and cook, stirring often, until tomato paste is darkened in color, about 4 minutes.

 

Step 2

Add 8 cups good-quality low-sodium vegetable or chicken broth and 2 cups red lentils, rinsed, and bring to a boil, skimming foam from surface as needed. Reduce heat to medium-low, partially cover, and simmer, stirring occasionally, until lentils are very tender and soup is almost creamy, 35–45 minutes.

 

Garlic chips and Assembly

Step 1

While the lentils are cooking, heat 2 Tbsp. extra-virgin olive oil in a small saucepan over medium. Cook 4 garlic cloves, thinly sliced, stirring often, until golden and starting to crisp, about 3 minutes; remove pan from heat. Using a slotted spoon, transfer garlic chips to paper towels, leaving oil behind. Lightly season garlic chips with kosher salt. Stir 1 tsp. Aleppo-style pepper into infused oil in pan and set aside.

 

Step 2

Remove soup from heat and stir in 1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley). If soup is too thick, thin with water. Taste and add up to ½ preserved lemon, rinsed, seeds removed, finely chopped, if desired (you may find the soup lemony enough as it is). Season with more salt if needed.

 

Step 3

Ladle soup into bowls. Top with garlic chips and more herbs and drizzle over reserved pepper oil.