Recipe by Elmotoo
While researching Sumac for the NA*ME Forum, I stumbled across this recipe. YUM! The secret ingredient is sumac. Sumac is a sour spice used almost like salt in some parts of the Middle East. It’s also an ingredient of za'atar, a table seasoning frequently sprinkled on flat breads.
Top Review by Cat19
This soup is absolutely delicious! I served it thick over kateh (persian basmati rice), with a garnish of fresh spinach steamed with sauteed onions and garlic. Had to have seconds. I froze part, will see how it does after a stint. I think this soup could be a base for endless possibilities. With a change to veg stock, I definitely will serve it to my vegetarian friends!
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 garlic cloves, minced
- 1 (28 ounce) can chopped tomatoes
- 4 cups vegetable stock
- 1⁄2 cup red lentil
- 2 tablespoons dried parsley (or one bunch fresh, chopped)
- to taste salt and pepper
- 1 -2 teaspoon sumac
- 1 small lemon, juice of (optional)
Directions See How It's Made
- Heat the oil in a soup pot over medium heat. Add the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and stock.
- Simmer for about 20 minutes, season, and let it cool.
- Puree the soup, then strain back into the pot. This removes tomato skins and most seeds.
- Add the lentils and return to a low simmer.
- Taste a lentil in about 15 minutes to see if it’s tender. If not, continue cooking, but don’t let them get mushy.
- Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.