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4
Easy
By Nisha Katona
Published 2022
You might be familiar with adding preserved lemons to Moroccan dishes, such as tagines, but have you ever thought about adding them to a curry?! Preserved lemons have been pickled in salt – they taste lemony, yes, but it is a mellow rather than a sharp taste, and the peels and flesh become smooth and soft. They are the perfect addition to an earthy red lentil dal, lifting it to new heights.
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