Lentils with preserved lemon

Created: 2022/02/27

This is apparently a Yemeni-inspired recipe. The source comes with a zhoug, a spicy coriander relish, but I found the lentils delicious enough on their own.

Yasmin Khan. 4 portions. 8 steps

225g green lentils	cook in instant pot, 8 minutes then quick release			combine
335ml vegetable stock
1/2 teaspoon cumin	toast	crush	mix
pepper
salt
2 tablespoons lemon juice
4 tablespoons olive oil
3 tablespoons preserved lemon	chopped finely
200g cooked beetroot	cut into chunks

Preserved lemon tastes pretty intimidating on its own, but it quickly disappears in a cooked dish.