Persian-Style Red Lentil and Tomato Soup
A soup of lentils, carrot and celery, seasoned with sumac and dried lime and simmered on the stove. Serve with bread and yogurt.
50 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 45 min · 50 min total
- medium
- 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. Add sumac and parsley/other herbs, cook 5 minutes longer.
- 5
Serve hot with bread and a dollop of yogurt (optional).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
