Reem Kassis, author of The Palestinian Table and The Arabesque Table, shows us how to easily make preserved lemons at home, and then uses them in a simple and healthy lentil soup. After demonstrating how to preserve lemons in salt, lemon juice, and a little oil, Reem uses her previously preserved lemon rinds, along with chili paste, to season her carrot, celery, and lentil soup. Check out the recipe here: https://www.vice.com/en/article/k7a9qn/lentil-and-vegetable-soup-with-preserved-lemon-recipe
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