Preserved lemons are easy to make at home, or buy them at a Middle Eastern market. Serves 6.
1 Tbsp olive oil
1 large leek, trimmed, washed, and diced
1 cup green or yellow splits
3 cups chicken or vegetable stock (homemade or storebought)
2 links turkey kielbasa*, cut into medium dice
2 Tbsp preserved lemon, rind only, rinsed and finely chopped
Lots of black pepper
Kosher salt, to taste
Put
oil and leek into a stockpot, and saute until leek is translucent. Add
splits and stock. Bring to a boil, and then reduce to simmer, cover,
and cook for at least one hour, until the beans "dissolve." Add
preserved lemon and kielbasa, and cook for an additional 20 minutes.
Season with pepper and salt, if needed.
*For a vegetarian soup, replace kielbasa with 1-2 tsp smoky barbecue sauce, to taste.