Simple doesn’t have to mean boring—case in point, this red lentil soup that’s topped with crispy garlic chips and chile-infused oil and that comes together in just about 40 minutes. Preserved lemon, a pantry superstar if there ever was one, adds a brightness that cuts through the rich, stewy lentils. Because preserved lemons can vary in salt and acidity depending on the brand, you’ll want to adjust the amount of salt and lemon accordingly. As for the herbs, dill and basil work especially well in this soup, but you can use any tender herbs you have on hand. And if the toppers feel too involved for a Wednesday night (I get it!), feel free to spoon over a bit of your favorite store-bought chili crisp instead. —Zaynab Issa
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
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)
Preparation
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.
Simple doesn’t have to mean boring—case in point, this red lentil soup that’s topped with crispy garlic chips and chile-infused oil and that comes together in just about 40 minutes. Preserved lemon, a pantry superstar if there ever was one, adds a brightness that cuts through the rich, stewy lentils. Because preserved lemons can vary in salt and acidity depending on the brand, you’ll want to adjust the amount of salt and lemon accordingly. As for the herbs, dill and basil work especially well in this soup, but you can use any tender herbs you have on hand. And if the toppers feel too involved for a Wednesday night (I get it!), feel free to spoon over a bit of your favorite store-bought chili crisp instead. —Zaynab IssaAll products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients4–6 servingssoup2Tbsp. extra-virgin olive oil2medium onions, chopped4garlic cloves, finely chopped12″ piece ginger, scrubbed, finely chopped2tsp. ground cumin¾tsp. ground turmericFreshly ground black pepper½preserved lemon, rinsed, seeds removed, finely chopped3Tbsp. double-concentrated tomato paste8cups good-quality low-sodium vegetable or chicken broth2cups red lentils, rinsedGarlic chips and Assembly2Tbsp. extra-virgin olive oil4garlic cloves, thinly slicedKosher salt1tsp. Aleppo-style pepper1cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley), plus more½preserved lemon, rinsed, seeds removed, finely chopped (optional)PreparationSoupStep 1Heat 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 2Add 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 AssemblyStep 3While 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 4Remove 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 5Ladle soup into bowls. Top with garlic chips and more herbs and drizzle over reserved pepper oil.