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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!