Persian-Style Red Lentil And Tomato Soup Recipe

Name: Persian-Style Red Lentil And Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, chopped finely; 1 carrot, chopped finely; 1 celery, chopped (optional); 2 -3 garlic cloves, crushed and minced; 1 (15 ounce) can chopped tomatoes; 4 cups vegetable stock or 4 cups chicken stock; 1/2 cup red lentil, rinsed; 1 bunch parsley, chopped (or 2tbs dried); 1 tablespoon dried dill; 1 -2 tablespoon sumac; 1 dried lime (strongly preferred, but can substitute with 1/4 c lime or lemon juice); 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 1 bay leaf; salt and pepper

Servings: persons

2 tablespoons vegetable oil
1 medium onion, chopped finely
1 carrot, chopped finely
1 celery, chopped (optional)
2 -3 garlic cloves, crushed and minced
1 (15 ounce) can chopped tomatoes
4 cups vegetable stock or 4 cups chicken stock
1/2 cup red lentil, rinsed
1 bunch parsley, chopped (or 2tbs dried)
1 tablespoon dried dill
1 -2 tablespoon sumac
1 dried lime (strongly preferred, but can substitute with 1/4 c lime or lemon juice)
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 bay leaf
salt and pepper

1
Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
2
Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
3
Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
4
Using an immersion blender or regular blender, puree half the soup, return to the pot.
5
Add sumac and parsley/other herbs, cook 5 minutes longer.
6
Serve hot with bread and a dollop of yogurt (optional).

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium onion, chopped finely, 1 carrot, chopped finely, 1 celery, chopped (optional), and more.

Yes, Persian-Style Red Lentil And Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian-Style Red Lentil And Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions