Name: Red Lentil Soup With Preserved Lemon and Crispy Garlic
Yield: 4–6 servings
Ingredients: 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; 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)

Red Lentil Soup With Preserved Lemon and Crispy Garlic in a bowl

Photograph by Isa Zapata. Food Styling by Kat Boytsova. Prop Styling by Stephanie De Luca

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