Persian-Style Red Lentil and Tomato Soup

READY IN: 50mins


  • 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
  • 12
    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)
  • 12
    teaspoon turmeric
  • 12
    teaspoon paprika
  • salt and pepper


  • 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).