Persian Lentil Soup with Fresh Herbs
Persian Lentil Soup with Fresh Herbs
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 garlic, cloves, minced
- 1 teaspoon turmeric, ground
- 6 cups vegetable broth, or chicken broth
- 2 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Lentils
- 1 1/2 cups brown or green lentils, rinsed and drained
For the Fresh Herbs and Finish
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh dill, chopped (optional)
- 1/4 cup fresh mint, chopped (optional, for garnish)
- 2 tablespoons fresh lemon juice, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and ground turmeric to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Stir in the rinsed and drained lentils. Pour in the vegetable broth and water. Add the salt and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 35 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 40 min
- 5
Once the lentils are tender, stir in the chopped fresh parsley, cilantro, and dill (if using). Cook for another 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 6
Remove the soup from heat. Stir in the fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 2 min
- 7
Ladle the hot soup into bowls. Garnish with fresh mint, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Lentil Soup with Fresh Herbs
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 garlic, cloves, minced
- 1 teaspoon turmeric, ground
- 6 cups vegetable broth, or chicken broth
- 2 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Lentils
- 1 1/2 cups brown or green lentils, rinsed and drained
For the Fresh Herbs and Finish
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh dill, chopped (optional)
- 1/4 cup fresh mint, chopped (optional, for garnish)
- 2 tablespoons fresh lemon juice, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic and ground turmeric to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the rinsed and drained lentils. Pour in the vegetable broth and water. Add the salt and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 35 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 40 min - 5
Once the lentils are tender, stir in the chopped fresh parsley, cilantro, and dill (if using). Cook for another 5 minutes to allow the flavors to meld.
⏱️ 5 min - 6
Remove the soup from heat. Stir in the fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 2 min - 7
Ladle the hot soup into bowls. Garnish with fresh mint, if desired, and serve immediately.
⏱️ 5 min