Persian lentil soup
portions
Ingredients
- 3 tbsp Ghee
- 1 pcs Onion
- 1 pcs Lacto fermented carrot
- 1 pcs Celery stalks
- 0.5 cups Red lentils
- 0.5 cups Beluga lentils
- 0.25 tsp Turmeric
- 1 tsp Paprika (mix smoked en regular)
- 1 pcs Bay leaf
- 3 tbsp Fresh parsley
- 1 tbsp Fresh dill
- 2 tbsp Fresh mint
- 1 pcs Black lime, poked with a knife (optional)
- 2 tsp Sumac
- 6 pcs Tomatoes
Method
- Heat oil in a large pot over medium heat and sauté onion, carrots, and celery until soft, but not browned. This will take about 6–7 minutes.
- Add red lentils, beluga lentils, turmeric, paprika, parsley, dill, mint, black lime, bay leaf and sumac. Stir to combine.
- Add enough water to cover everything by about 1”.
- Raise the heat to bring to a boil, and then lower to simmer.
- Once the lentils are fully cooked, about half an hour, add the chopped tomatoes and salt.
- Let simmer an additional 10 minutes.
- Season to taste with salt and pepper.
- Remove the black lime and bay leaf
- Serve immediately, and garnish with mint, parsley, and dill.