Persian-style Red Lentil And Tomato Soup

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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
• 1/2 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)
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 bay leaf
• salt and pepper

Recipe

• 1 heat oil in a medium pot over medium heat. add the onion, celery, carrot and garlic. cook until the onion is softened.
• 2 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.
• 3 add the lentils, return to a simmer. cover and cook 15-20 minutes or until the lentils are cooked.
• 4 using an immersion blender or regular blender, puree half the soup, return to the pot.
• 5 add sumac and parsley/other herbs, cook 5 minutes longer.
• 6 serve hot with bread and a dollop of yogurt (optional).