Lentils with Preserved Lemon Soup Recipe


2 tablespoons extra-virgin olive oil

1 medium onion, chopped

4 medium carrots, chopped

2 celery stalks, chopped

½ teaspoon ground cumin

1 teaspoons sea salt

Freshly ground black pepper

4 garlic cloves, smooshed

350 grams of diced tomatoes

¾ cup lentils

2 tablespoons Katz apple cider vinegar

6 cups vegetable broth

2 small preserved lemons chopped

2 spoonfuls Smoked Oaxacan Mole Sauce

½ cup chopped fresh parsley, for garnish

Grated Parmigiano-Reggiano, or sour cream for serving


Lentils with Preserved Lemon Soup


1. Heat the olive oil in a large heavy pot over medium heat.

2. Add the onion, carrots, celery, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.

3. Stir in the garlic, tomatoes, lentils, vinegar, broth, mole sauce, and preserved lemon.

4. Cover and simmer for 25 to 30 minutes, or until the lentils are tender.

Serve topped with the parsley and Parmigiano-Reggiano.