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    You are in: Home / Recipes / Persian-Style Red Lentil and Tomato Soup Recipe
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    Persian-Style Red Lentil and Tomato Soup

    Persian-Style Red Lentil and Tomato Soup. Photo by Sephardi Kitchen

    1/1 Photo of Persian-Style Red Lentil and Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Sephardi Kitchen's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
    2. 2
      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.
    3. 3
      Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
    4. 4
      Using an immersion blender or regular blender, puree half the soup, return to the pot.
    5. 5
      Add sumac and parsley/other herbs, cook 5 minutes longer.
    6. 6
      Serve hot with bread and a dollop of yogurt (optional).

    Ratings & Reviews:

    • on October 19, 2011

      55

      Holy cow--how have I not reviewed this recipe yet? I've made this half a dozen times at least and it never disappoints. Made it for a soup potluck at work and it was just as popular as the heavy, fat-laden, cream-and-sausage soups (bleh). Proof that healthy, vegan food is delicious! My carnivorous husband likes it and so does my 12-year-old stepdaughter.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2012

      55

      I tried this recipe in hopes that it would be like the lentil soup at my favorite restaurant. It's even better. I'm amazed and thrilled. This will be a staple for me from now on.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2014

      35

      I love cooking Persian food, and everything in the recipes *seems* like it should make a good Persian soup, but something just isn't quite right. For one thing, I think the parsley needs to cook a lot longer -- it tasted far too "green" with the parsley barely cooked. I hope it's better tomorrow. For the future, I would put the parsley in earlier, and maybe tinker with the spices. If it's a lot better tomorrow, I'll change my rating.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Persian-Style Red Lentil and Tomato Soup

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.2
     
    Calories from Fat 69
    36%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 22.5 mg
    0%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 5.6 g
    22%
    Sugars 5.0 g
    20%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    vegetable stock

    sumac

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