Persian Lentil Soup

Ingredients

• 1 tbsp olive oil (for sautéing)
• 1 onion (chopped)
• 2 cloves garlic (chopped)
• 1 tsp turmeric powder
• 1 tsp paprika powder
• salt (to taste)
• black pepper (to taste)
• 1 carrot (grated)
• 1 potato (grated)
• 1 cup red lentils
• 0.25 cup oats
• 6 cup water (add more to adjust consistency if needed)
• 2 tbsp parsley leaves (chopped)
• 1 tbsp dill (chopped)
• 1 tbsp chives (chopped (or any greens of your choice))
• 0.5 lemon juice (juice of half a lemon, or to taste)

Steps

1. 1

   In a pot, add a little olive oil and sauté the chopped onion and garlic until softened and fragrant.

2. 2

   Add the turmeric powder, paprika powder, salt, and black pepper to the pot and mix well to toast the spices.

3. 3

   Add the grated carrot and potato, then stir everything together to coat the vegetables in the spice mixture.

4. 4

   Add the red lentils and oats to the pot.

5. 5

   Pour in plenty of water (about 6 cups) to allow the ingredients to cook gently into a soup.

6. 6

   Bring to a boil, then reduce heat and let it simmer until the lentils and vegetables become soft and the soup reaches a creamy consistency.

7. 7

   Remove the lid and add the chopped greens (parsley, dill, and chives).

8. 8

   Adjust the consistency with a little more water if the soup has become too thick.

9. 9

   Finish by adding more black pepper and fresh lemon juice to taste.

10. 10

    Mix well and let it simmer for a few more minutes to allow the flavors to meld.

11. 11

    Serve hot.

Notes

The oats and grated potato act as natural thickeners, giving the soup a creamy texture without dairy. You can substitute the chives with other greens like spinach or cilantro if preferred.

Nutrition per serving

• main
• soup
• vegetarian
• vegan
• gluten-free
• healthy
• Persian
• winter