Enjoy the flavorful and rich aroma of Persian cuisine by eating this Persian-spiced tomato and lentil soup. This delicious dish blends the earthy flavour of lentils and the tart tomato sweetness, enhanced by a fragrant mix of spices like cumin, cinnamon, turmeric and coriander. It’s a rich and nutritious soup perfect for any time of the year. It doesn’t matter if you’re looking to cook warm food during a cold winter day or a delicious starter for the dinner table. This soup is guaranteed to please your palate and delight your guests. It’s easy to make and loaded with healthy ingredients. This Persian-spiced tomato and Lentil Soup is an excellent recipe that lets you explore the food traditions of Persia in the comfort of your kitchen.
Ingredients
- Ingredients:
- 2 Tablespoons Olive Oil
- One large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 large carrots diced
- 2 stalks of celery chopped
- 1 cup dried red lentils washed and drained
- 4 cups vegetable broth
- 1 can 14.5 oz diced tomatoes
- 1 cup tomato paste
- Ground cumin 1 tablespoon
- 1 tablespoon ground turmeric
- 1 teaspoon of ground cinnamon
- Ground coriander 1/2 cup
- 1 teaspoon cayenne powder optional
- Pepper and salt to suit your tastes
- One lemon juice
- Fresh parsley or fresh cilantro cut for for garnish
- Greek yogurt or Sour cream optional to garnish
Instructions
- Instructions:
- Heat the olive oil in a large saucepan on medium heat. Add the diced onion and cook until soft and translucent, approximately 5 minutes.
- Add the ginger and garlic, then cook an additional minute or so until they are the garlic and ginger are fragrant.
- Add the celery and carrots to the pot and cook for approximately 5 minutes, stirring frequently until they become soft.
- Add some spices (cumin, cinnamon, turmeric, coriander, and cayenne pepper) and cook for 1-2 minutes or until the spices are aromatic.
- Incorporate the lentils and vegetable broth. Add the diced tomatoes and tomato paste. Mix well until everything is combined.
- Let the soup come to an unbeatable boil before reducing the heat to a simmer. Simmer for approximately 25-30 minutes or until the vegetables and lentils are soft.
- Add Salt and Pepper according to your taste. Add the lemon juice and stir thoroughly.
- Serve the soup hot and garnish with chopped parsley or cilantro. If you like, you can add a dollop of Greek yogurt or sour cream to top it off.
- Get your hearty and delicious Persian-style tomato and lentil soup!
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