The Life-Changing Persian Lentil Soup Recipe
Discover the rich and hearty flavors of traditional Persian cuisine with this ultimate Persian lentil soup. This nourishing and wholesome soup combines tender lentils, fresh vegetables, aromatic spices, and leafy greens to create a comforting meal perfect for any day. With simple ingredients and straightforward preparation, this soup delivers a life-changing taste experience that is both healthy and satisfying.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 1 cup lentils (red or green)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
Liquids and Oils
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
Greens and Garnishes
- 1 cup fresh spinach or kale, chopped
- Salt and black pepper to taste
- Juice of 1 lemon (for serving)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Rinse the Lentils: Start by rinsing the lentils under cold water to remove any impurities or debris. Set the cleaned lentils aside for later use.
- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat until it is warm and shimmering, about 1 minute.
- Sauté Onions and Garlic: Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions become translucent and fragrant, creating a flavorful base for the soup.
- Add Carrots and Potatoes: Incorporate the diced carrots and potatoes into the pot. Cook for about 5 minutes while stirring occasionally, allowing the vegetables to soften slightly.
- Incorporate Spices: Sprinkle in the ground cumin, turmeric, and paprika. Stir the mixture continuously for about 1 minute to toast the spices and enhance their aroma.
- Add Lentils and Broth: Pour the rinsed lentils and broth into the pot. Increase the heat and bring the mixture to a boil, then reduce to a gentle simmer.
- Simmer the Soup: Cover the pot and let the soup simmer for 30-35 minutes, or until the lentils and vegetables are tender, stirring occasionally to prevent sticking.
- Add Spinach or Kale: In the last 5 minutes of cooking, stir in the chopped spinach or kale, allowing the greens to wilt and blend into the soup.
- Season: Taste the soup and season with salt and black pepper according to your preference, adjusting for flavor balance.
- Serve and Garnish: Ladle the hot soup into bowls. Drizzle fresh lemon juice over each serving and garnish with chopped parsley or cilantro to add freshness and color.
Notes
- This soup is naturally vegetarian and can be made vegan by using vegetable broth.
- You can substitute potatoes with sweet potatoes for a slightly sweeter flavor profile.
- For a creamier texture, consider blending a portion of the soup before adding the greens.
- Adjust the amount of spices according to your heat and flavor preference.
- Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
Keywords: Persian soup, lentil soup, healthy soup recipe, vegetarian soup, easy dinner, comforting soup, traditional Persian recipe
