Iranian lentil soup

Name: Iranian lentil soup
Prep time: 10m
Cook time: 50m
Yield: 2
Cuisine: Iranian

Lentil lovers, unite. This soup uses red and black lentils for a vibrant soup filled with slow-simmered goodness

Cuisine:Iranian

Cook time:50m

Prep time:10m

Servings:2

3 tbsp olive oil

1 medium onion, chopped

1 medium carrot, chopped

2 celery stalks, chopped

1/2 cup red lentils

1/2 cup beluga lentils

1/4 tsp turmeric

1 tsp paprika

3 tbsp chopped parsley

3 tbsp chopped dill

2 tbsp chopped mint

1 black lime, poked with a knife (optional)

2 tsp sumac

5-6 fresh chopped tomatoes, or a 14 oz can

1. Heat the oil in a large pot over medium heat and sauté the onion, carrots and celery until soft, but not browned, about 6-7 minutes.

2. Add the lentils, turmeric, paprika, parsley, dill, mint, black lime and sumac. Stir to combine.

3. Add enough water to cover everything by about 1 inch.

4. Bring to a boil and let it simmer.

5. Once the lentils are fully cooked, about 30 minutes, add the chopped tomatoes. Season.

6. Simmer for 10 minutes.

7. Season to taste.

8. Garnish with mint, parsley and dill and serve immediately.

Recipe courtesy: Ninive

Image courtesy: GN Archives

Get the latest news and updates straight to your inbox