Red Lentil Soup with Preserved Lemon and Crispy Garlic

INGREDIENTS:

SOUP:

2 Tbs. Olive Oil, extra virgin

2 md Onions, chopped

2 cloves Garlic, finely chopped

1 piece Ginger (2″), scrubbed and finely chopped

2 tsp Cumin, groud

3/4 tsp Tumeric, ground

tt Black Pepper, freshly ground

1/2 ea Preserved Lemon, rinsed, seeds removed, finely chopped

3 Tbs Tomato Paste, double consentrated

8 cups Vegetable or Chicken Broth, good-quality, low sodium

2 cups Red Lentils, rinsed

GARLIC CHIPS AND ASSEMBLY

2 Tbs Olive Oil, extra-virgin

4 cloves Garlic, thinly sliced

tt Kosher Salt

1 tsp Aleppo-Style Pepper

1 cup Tender Herbs, torn mixed (such as basil, dill, cilantro, and/or parsley)

1/2 ea Preserved Lemon, rinsed, seeds removed, finely chopped (optional)

DIRECTIONS:

SOUP

Heat 2 tbs 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 occassionally, until onions are softened, 6-8 minutes. Add 2 tsp. ground cumin and 3/4 tsp. ground turmeric and stir to coat onions.

Season with freshly ground black pepper. Add 1/2 preserved lemon, rinsed, seeds removed, finely chopped, and 3 tbs double- concentrated tomato paste and cook, stirring often, until tomato paste is darkened in color, about 4 minutes.

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 ocasionally, until lentils are very tender an soup is almost creamy, 35-45 minutes.

GARLIC CHIPS AND ASSEMBLY

While the lentils are cooking, heat 2 tbs 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 three 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.

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 1/2 preserved lemon, rinsed, seed removed, finely chopped, if desired (you may find the soup lemony enough as it is). Season with more salt as needed.

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