5 Easy and Delicious Vegetarian Recipes Using Preserved Lemons

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For me preserved lemons have a way of transforming even the simplest dishes. Their sharp, tangy, and slightly salty flavour adds a punch that fresh lemons just can’t deliver. A staple in North African and Middle Eastern cooking, preserved lemons have found a well-deserved place in modern vegetarian kitchens. Over the past few months, I’ve been experimenting with these deeply fragrant citrus fruits, and I’ve come up with five recipes that make the most of their intense character.

These vegetarian recipes are not only easy to prepare but also packed with flavour and colour. If you’ve got a jar of preserved lemons in the fridge and you’re not sure what to do with them, you’ll find plenty of inspiration here.

The great thing about preserved lemons in vegetarian cooking

When I first started cooking with preserved lemons, I was unsure how to balance their strong flavour. Unlike fresh lemon, which tends to sit lightly on the palate, preserved lemon clings and lingers. I quickly learned that it doesn’t take much to transform a dish — a small amount, finely chopped or mashed into a paste, can carry a lot of weight.

What makes preserved lemons such a good match for vegetarian recipes is their ability to bring depth to plant-based ingredients. They enhance earthy pulses, brighten up grains, and give roasted vegetables a vibrant edge. From my experience, they work especially well in one-pan stews, herby salads, and anything involving chickpeas or aubergine. You get preserved lemons in almost every large supermarket, we prefer the Belazu preserved lemons we buy at Waitrose.

A comforting Preserved Lemon Chickpea Stew

One of the first dishes I developed was a Preserved Lemon Chickpea Stew with Spinach and Sweet Potato. It’s a cosy, bowl-food kind of meal — the kind you want on a grey weeknight. Chickpeas give it body, sweet potatoes bring natural sweetness, and the preserved lemon cuts through the richness.

This stew gets better the longer it sits, making it ideal for batch cooking. I like to finish mine with a dollop of Greek yoghurt and a handful of fresh coriander. Sometimes I’ll add a pinch of chilli flakes if I want extra heat.

A fresh Preserved Lemon and Roasted Aubergine Couscous Salad

If you’re after something lighter but still satisfying, try this Preserved Lemon and Roasted Aubergine Couscous Salad. It’s a great example of how preserved lemon can elevate roasted vegetables. The aubergine is soft and smoky, the couscous light and fluffy, and the lemon adds sharpness.

This salad makes a good lunchbox option or side dish for a weekend barbecue. I’ve served it both warm and cold, and it always gets compliments. A spoonful of harissa stirred through the dressing gives it extra depth, while chopped parsley keeps things fresh.

A fragrant Preserved Lemon Cauliflower Pilaf

I’m a big fan of pilaf, especially when it’s built around toasted spices and seasonal vegetables. This Preserved Lemon Cauliflower Pilaf with Toasted Almonds and Herbs ticks all the boxes. It’s nutty, aromatic, and packed with texture.

The cauliflower soaks up the saffron and cumin in the base, while the preserved lemon keeps the flavour bright. I like to scatter over plenty of toasted almonds and a squeeze of fresh lemon juice at the end. Serve it as a main with a dollop of plain yoghurt or as a side to grilled halloumi or falafel.

A summery Butter Bean Salad with Preserved Lemon and Charred Courgette

This Preserved Lemon and Butter Bean Salad with Charred Courgette and Dill came together one afternoon when I was clearing out the fridge. I had a tin of butter beans, some courgettes that needed using, and a few dill stalks. What made it all come alive was a spoonful of chopped preserved lemon.

It’s fresh, summery, and comes together in under 20 minutes. I char the courgettes in a hot griddle pan to give them some bite, then toss everything together with a mustardy dressing. The beans are creamy, the lemon is punchy, and the dill brings a hint of aniseed.

A twist on shakshuka with chickpeas and preserved lemon

I’ve always loved shakshuka, especially when it’s thick and spiced just right. This version — Preserved Lemon Chickpea Shakshuka with Spinach and Cumin — skips the eggs and leans into chickpeas for a plant-based take. The preserved lemon cuts through the tomato base, and the spinach folds in just at the end to stay vibrant.

This dish works well with crusty bread or even warm flatbreads for scooping. I often make it for brunch or a casual dinner. If you eat eggs, you could crack one or two in near the end and let them poach gently in the sauce.

Tips for cooking with preserved lemons

If you’re new to preserved lemons, here are a few tips to get the most from them:

• Rinse before using if they taste overly salty.
• Use both the peel and flesh — but chop it finely.
• Start with small amounts and adjust as needed.
• Store in the fridge once opened. They last for months.

A little goes a long way, but once you get a feel for them, it’s hard not to start tossing them into everything from pasta to salads.

Why these vegetarian preserved lemon recipes work

Each of these recipes leans into what preserved lemons do best: brightening, balancing, and adding character. Chickpeas, aubergines, cauliflower, and butter beans all benefit from a bit of citrus, especially one with depth and complexity.

The recipes are simple enough for a weekday but flavourful enough to serve to guests. They highlight how a single jar of preserved lemons can change your kitchen habits. Once opened, they nudge you towards sharper dressings, brighter stews, and better-balanced grains.

I never want to run out of preserved lemons

Preserved lemons have earned a permanent spot on my shelf. These five vegetarian recipes show how much you can do with them, even if you’re only cooking for one or two. They’re all flexible, easy to adapt, and worth returning to throughout the year.

If you’ve never cooked with preserved lemons before, start small. Add a teaspoon to your favourite lentil soup or grain salad and see where it takes you. It might surprise you how much flavour they bring.

You’ll find the full recipes for the chickpea stew, couscous salad, cauliflower pilaf, butter bean salad, and shakshuka on the blog — they’re all packed with tips, clear steps, and plenty of flavour. Try one this week and see how it goes.