Description
This Persian lentil soup with fresh herbs and turmeric is a comforting, wholesome, and plant-based meal perfect for busy weeknights and family dinners, offering vibrant flavor and easy one-pot preparation.
Ingredients
Scale
- 1 cup brown or green lentils
- 0.5 cup chopped fresh parsley
- 0.5 cup chopped fresh cilantro
- 0.5 cup chopped fresh dill
- 1 teaspoon turmeric
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth, low-sodium
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon olive oil, extra virgin
- Salt, to taste
- Pepper, to taste
Instructions
- Rinse Lentils: Rinse 1 cup of brown or green lentils thoroughly under cold water until the water runs clear.
- Sauté Aromatics: In a large Dutch oven or 5-quart pot, heat 1 tablespoon of olive oil over medium heat until it shimmers. Add 1 chopped onion and 2 cloves of minced garlic. Sauté for 5-7 minutes until the onion softens and turns translucent.
- Bloom Turmeric: Stir in 1 teaspoon of turmeric and cook for just 1 minute more, stirring constantly until the spice becomes fragrant.
- Add Liquids & Lentils: Add the rinsed lentils, 6 cups of vegetable broth, and the 1 (14.5 oz) can of diced tomatoes to the pot. Bring the mixture to a gentle boil.
- Simmer Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the lentils are perfectly tender. (If your soup seems to be getting too thick too quickly, stir in an extra 0.25 cup of broth.)
- Stir in Herbs & Season: Finally, stir in 0.5 cup each of chopped fresh parsley, cilantro, and dill. Allow the herbs to gently wilt into the warm soup for about 1 minute. Season generously with salt and pepper to taste.
Notes
Rinse lentils thoroughly to prevent cloudy soup; no need to pre-soak. Avoid overcooking lentils to prevent mushiness. Use pre-minced garlic or frozen chopped onion for a shortcut. Opt for low-sodium broth and extra virgin olive oil for best results. If fresh herbs are unavailable, use 0.25 cup dried mixed herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop, Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 250 calories
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: persian lentil soup, wholesome, plant-based, budget-friendly, easy dinner, one-pot, healthy, family-friendly, turmeric, fresh herbs