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–+ servings
Life-Changing Persian Soup

Life-Changing Persian Soup: A Cozy, Flavorful Bowl of Joy

This Life-Changing Persian Soup is a hearty and flavorful dish that combines lentils and fragrant spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Persian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Lentils chickpeas can be used as a substitute
  • 1 large Onion yellow or white onions, shallots for milder flavor
  • 2 medium Carrots Canadian squash can be used as an alternative
  • 2 medium Tomatoes canned tomatoes can be used for convenience
  • 4 cups Broth/Water use vegetable broth for a vegan option
For the Spices
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin coriander can be a substitute
  • 1 teaspoon Coriander fresh dill can enhance flavor
For Garnishing
  • 1/4 cup Parsley chopped
  • 1/2 cup Yogurt can substitute with mint yogurt

Equipment

  • Large pot

Method
 

Preparation Steps
  1. In a large pot, heat a splash of oil over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent and fragrant.
  2. Incorporate the diced carrots into the pot, continuing to cook for another 3 minutes.
  3. Add the rinsed lentils and diced tomatoes, mixing everything well. Pour in broth or water and bring to a gentle boil.
  4. Reduce heat to low and cover the pot, allowing the soup to simmer for approximately 30 minutes.
  5. Stir in the spices—turmeric, cumin, and coriander—and allow to simmer uncovered for an additional 5 minutes.
  6. Taste the soup and adjust seasoning as needed, then garnish with parsley and yogurt before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 700mgFiber: 15gSugar: 6gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Rinse lentils before use. For a creamy texture, blend a portion of the soup after cooking. Keep an eye on lentils while simmering; they should be tender but not mushy.

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