Red Lentil Soup With Preserved Lemon and Crispy Garlic

INGREDIENTS:

4–6 servings

SOUP

2 Tbsp. extra-virgin olive oil

2 medium onions, chopped

4 garlic cloves, finely chopped

1 2" piece ginger, scrubbed, finely chopped

2 tsp. ground cumin

¾ tsp. ground turmeric

Freshly ground black pepper

½ 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

GARLIC CHIPS AND ASSEMBLY

2 Tbsp. extra-virgin olive oil

4 garlic cloves, thinly sliced

Kosher salt

1 tsp. Aleppo-style pepper

1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley), plus more

½ preserved lemon, rinsed, seeds removed, finely chopped (optional)

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 3

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 4

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 5

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

[source: Zaynab Issa / Bon Appetit]