Prep 10 mins
Cook 35 mins
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.
- 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)
- 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.
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!
DH and I enjoy this shorba. It is a very good change for red lentil soup. I use canola oil instead of vegetable oil to be soy free, homemade chicken stock, fresh parsley in a lesser amount but I guess that depends on the size of the bunch. I have tried the dried parsley in this before but prefer it with fresh. Be sure not to heat it too long after adding the fresh parsley or the flavour will become stronger. We add a little freshly squeezed lemon to our individual portions which I also top with a dollop of butter each. Originally made for NA*ME Tag!
Fabulous soup! I'm tucking this into my best-of-the-best file. It's flavorful and healthy. I didn't even use the sumac or lemon and still thought it was perfect!! Yummy. Thank you!!