Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    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


    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


      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


      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


      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


    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
    Total Fat 7.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 22.5 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 5.6 g
    Sugars 5.0 g
    Protein 7.8 g

    The following items or measurements are not included:

    vegetable stock


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes