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The Life-Changing Persian Lentil Soup Recipe

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★★★★★

4.9 from 91 reviews

The Life-Changing Persian Soup is a hearty and nourishing recipe combining lentils, vegetables, and aromatic spices to create a flavorful and comforting meal. Featuring red or green lentils, fresh greens like spinach or kale, and a blend of cumin, turmeric, and paprika, this soup offers a rich taste with a wholesome texture. Perfect as a starter or main dish, it is naturally gluten-free and adaptable with optional meat or spice additions.

Ingredients

Scale

Soup Base

  • 1 cup lentils (red or green)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 6 cups vegetable or chicken broth

Spices and Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Greens and Garnish

  • 1 cup fresh spinach or kale, chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon (for serving)
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Rinse the Lentils: Start by rinsing the lentils under cold water thoroughly to remove any impurities or dust. Set them aside while preparing other ingredients.
  2. Heat the Olive Oil: In a large pot over medium heat, add the olive oil and allow it to warm up for about a minute until shimmering but not smoking.
  3. Sauté Onions and Garlic: Add the diced onion and minced garlic to the pot. Cook for 3-4 minutes, stirring occasionally, until the onions become translucent and the mixture smells fragrant.
  4. Add Carrots and Potatoes: Stir in the diced carrots and potatoes. Cook for an additional 5 minutes to soften them slightly while melding flavors.
  5. Incorporate Spices: Sprinkle the ground cumin, turmeric, and paprika over the vegetables. Stir constantly for about a minute to toast the spices and release their essential oils.
  6. Add Lentils and Broth: Pour in the rinsed lentils and the vegetable or chicken broth. Increase the heat to bring the mixture to a rolling boil.
  7. Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 30-35 minutes, or until lentils and vegetables are tender and cooked through.
  8. Add Spinach or Kale: During the last 5 minutes of cooking, add the chopped spinach or kale into the pot. Stir and allow the greens to wilt and blend into the soup.
  9. Season: Taste the soup and season it with salt and freshly ground black pepper according to your preference.
  10. Serve and Garnish: Ladle the soup into serving bowls, drizzle with fresh lemon juice for brightness, and garnish with chopped parsley or cilantro.

Notes

  • Adjust the spices to taste, adding more cumin or turmeric for a deeper flavor.
  • Fresh herbs such as basil or dill can be added for variation.
  • Top with roasted chickpeas or red pepper flakes for an added crunch or heat.
  • This soup can be made with or without potatoes, substituting with sweet potatoes if desired.
  • For a heartier meal, shredded chicken or beef can be added.
  • Leftovers store well in the refrigerator for up to 4 days and freeze for up to 3 months.

Keywords: Persian soup, lentil soup, healthy soup, vegetarian soup, gluten free soup, comfort food, homemade soup, nutritious soup recipe

Find it online: https://hannahdelgado.com/the-life-changing-persian-lentil-soup-recipe/