This is a soup that eats like a meal. The preserved lemons give a great lemony flavour! If you don’t have the time to make the preserved lemons, try store bought preserved lemons.
ingredients
Preserved Lemons
Lentil Soup
directions
Cut two cross slices down each lemon stopping about ½-inch from the bottom. Sprinkle a pinch of salt inside the lemon.
In a sterilized mason jar (big enough to hold the lemons), add 1 tbsp. salt. Add one lemon at a time into the bottom of the mason jar, pushing them down into the mason jar so they fit tightly into the jar. Add cinnamon stick, allspice berries, coriander seeds, bay leaves, sugar and remaining salt. Pour over enough lemon juice to cover the lemons then put a lid on the jar. Put jar in a warm room for 30 days. (It does not need to be refrigerated.)
Rinse lemons before using. Use as needed. Chop or slice lemons to garnish soups or stews. Makes 5 preserved lemons or yields about 20 servings.
Using a Dutch oven or large pot, heat olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate.
Reduce heat to medium high. Add remaining 1 tbsp. of olive oil and add the potatoes, carrots, garlic, and ginger. Deglaze pan with white wine. Add the chicken back to the saucepan and also the cinnamon, chicken stock, lentils and figs. Season the soup with salt and pepper to taste. Reduce heat to low, cover and cook until chicken is tender, about 45 minutes to 1 hour. Remove the chicken meat from the bones and chop. Add back to the soup. Garnish with cilantro. Serve with some of the Preserved Lemons.