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.

No additional tips available.

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

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.

Persian-Style Red Lentil And Tomato Soup

How did you like this recipe?

Frequently Asked Questions