This tangy soup is low-fat, quick and easy to prepare! It is a copycat-of a-copycat recipe from the soup served at Reza's, a Persian restaurant in Chicago (so called because I have never been to Reza's, but once had someone else's imitation of it!). Sumac powder and dried limes can both be found at Middle Eastern groceries or ethnic stores.
- 2 tablespoons vegetable oil
- 1 medium onion, chopped finely
- 1 carrot, chopped finely
- 1 celery, chopped (optional)
- 2 -3 garlic cloves, crushed and minced
- 1 (15 ounce) can chopped tomatoes
- 4 cups vegetable stock or 4 cups chicken stock
- 1⁄2 cup red lentil, rinsed
- 1 bunch parsley, chopped (or 2tbs dried)
- 1 tablespoon dried dill
- 1 -2 tablespoon sumac
- 1 dried lime (strongly preferred, but can substitute with 1/4 c lime or lemon juice)
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon paprika
- 1 bay leaf
- salt and pepper
- Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
- Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
- Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
- Using an immersion blender or regular blender, puree half the soup, return to the pot.
- Add sumac and parsley/other herbs, cook 5 minutes longer.
- Serve hot with bread and a dollop of yogurt (optional).