Recipe by Sephardi Kitchen
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.
Top Review by Muppetcow
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.
- 29.58 ml vegetable oil
- 1 medium onion, chopped finely
- 1 carrot, chopped finely
- 1 celery, chopped (optional)
- 2-3 garlic cloves, crushed and minced
- 425.24 g can chopped tomatoes
- 946.36 ml vegetable stock or 946.36 ml chicken stock
- 118.29 ml red lentil, rinsed
- 1 bunch parsley, chopped (or 2tbs dried)
- 14.79 ml dried dill
- 14.79-29.58 ml sumac
- 1 dried lime (strongly preferred, but can substitute with 1/4 c lime or lemon juice)
- 2.46 ml turmeric
- 2.46 ml paprika
- 1 bay leaf
- salt and pepper
Directions See How It's Made
- 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).