Wonder if this tastes like the one at Ephesus. Their soup is watery, but the lemon is so unbelievably gorgeous, and I’m wondering if the spinach here will just be a perfect match. Here goes. Happy Monday!
Lentil soup with preserved lemon
- 4 cups vegetable broth
- 1 cup lentils, rinsed and picked over
- ½ medium onion, diced
- ½ cup thinly sliced carrots
- 2 cloves garlic, minced
- ½ teaspoon ground coriander seed
- 4 cups coarsely chopped fresh spinach
- ¼ cup lemon juice
- 1 tablespoon preserved lemon rind, diced or fresh lemon zest, plus more for garnish (recipe here)
- Salt and pepper to taste
- fresh grated parmesan for garnish (optional)
Add the vegetable broth, lentils, onion, carrots, garlic and ground coriander seed to a slow cooker pot. Stir together, cover, and set on low for 8-10 hours. The lentils should be very soft.
Stir in the spinach, lemon juice, and preserved lemon. Cover and continue to cook for 20 minutes longer. Season with salt and pepper to taste. Garnish individual bowls with chopped preserved lemon and/or parmesan. Serve hot.