Mediterranean Lentil Soup with Preserved Lemon and Herb Oil

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Swap · Step 3: No preserved lemon? Lemon zest gives a brighter, less salty and less fermented flavour; add a little extra salt at the end.
• Our take · Step 9: Preserved lemon and broth both bring salt, so taste after the lemon juice goes in before adding any more.
• Equipment · Step 5: No kitchen twine? Leave the thyme and bay loose and lift out the stems and leaves with a slotted spoon before finishing the soup.