Delicious Red Lentil and Tomato Soup Recipe
Are you in search of a warm and hearty soup that’s perfect for chilly nights? Look no further than this delicious Persian-style red lentil and tomato soup recipe. Packed with flavor and nutrition, this soup is a vegetarian-friendly option that truly satisfies.
What sets this soup apart is its combination of savory spices like paprika, turmeric, and bay leaf with tangy ingredients such as lime and dried dill. Together, these flavors create a unique taste that’s sure to delight your taste buds.
The base of this soup is made from red lentils and chopped tomatoes, making it filling while still maintaining a lightness that makes it perfect to consume any time of day. This recipe draws its influence from classic Persian flavors, which can be found throughout the dish.
Not only is it easy to make, but the ingredients are also relatively affordable and accessible — and you likely already have most of them in your pantry. Whether you’re cooking for a large group or want to meal prep for the week, this recipe is adaptable and offers plenty of opportunities for customization.
So put on your apron, grab your favorite pot, and let’s get started creating a filling and flavorful Persian-style red lentil and tomato soup — one spoonful at a time.
Why You’ll Love This Recipe
Are you tired of the same old soup recipes that lack flavor and excitement? Look no further than this Persian-Style Red Lentil and Tomato Soup recipe.
This soup combines the best of Persian flavors with the heartiness of red lentils and tomatoes. With a warm tangy taste filled with a variety of delicious herbs such as bay leaf, turmeric, paprika, parsley, and dried dill, your tastebuds will be dancing with each spoonful.
Not only is this soup packed with flavor, it’s also incredibly easy to make. With just a handful of basic ingredients such as red lentils, chopped tomatoes, garlic cloves, celery, carrot, onion, and vegetable oil, you can whip up a delicious pot in no time.
Plus, this soup is perfect for those following a vegetarian or vegan lifestyle. It’s an excellent source of protein from the red lentils and bursting with healthy vegetables.
But don’t just take my word for it. Try this recipe out for yourself and taste the difference. Once you’ve had a bowl of this Persian-style lentil and tomato soup, you’ll never go back to boring old soups again.
To make this Persian-style red lentil and tomato soup, here are the ingredients you will need:
- 2 tbsp. vegetable oil
- 1 medium onion, chopped finely
- 1 carrot, chopped finely
- 1 celery, chopped (optional)
- 2-3 garlic cloves, crushed or minced
- 1 large hearty tomato, diced
Spices and Liquids
- 1 tbsp. tomato paste
- 2 tsp. turmeric
- 1 tsp. paprika
- ¼ tsp. ground cumin
- 8 cups vegetable stock
Lentils and Seasoning
- ¾ cup green lentils, washed and picked clean
- 1 cup red lentils, washed and picked clean
- Salt and pepper to taste
- Dried dill
- Minced parsley
- Lime wedges
All these ingredients can be found in your local grocery store or markets. You can also use these ingredients to make other delicious vegan recipes such as Moroccan soup or dal adas.
The Recipe How-To
Begin by finely chopping one medium onion, and chopping one carrot and one celery stalk into small, even pieces. If desired, you can also add optional chopped veggies like green bell pepper or zucchini.
Heat 3 tbsp of vegetable oil or olive oil in a large saucepan over medium-high heat.
Add the chopped onion, celery, and carrot to the pot and sauté for about 5 minutes until everything is golden brown and tender.
Then add three crushed garlic cloves to the pot and cook for another minute.
Cook the Soup
Add 1 cup of red lentils to the pot along with 1 tablespoon of turmeric, 2 tablespoons of paprika, 1 bay leaf, and 1 teaspoon of ground cumin.
Mix everything together so that the lentils are evenly coated with the spices.
Add 8 cups of vegetable stock or water to the pot, along with a hefty pinch of salt and black pepper.
Stir everything together before bringing it to a boil, then reduce its heat to medium-low once it starts to bubble.
Let the soup cook until the lentils become soft, which should take around 25 minutes depending on your stove’s heat level. Make sure to stir occasionally so that nothing burns on the bottom of the pot.
Once the lentil soup is fully cooked, stir in a can of chopped tomatoes (This option is best if you want to have smaller chunks of tomato in your soup) or a large hearty tomato diced (If you want bigger chunks of tomatoes in your grilled soup). You can also stir in some freshly squeezed lime juice if you’d like some acidity in your soup.
Garnish & Serve!
Finally, season with more salt and black pepper as needed before serving.
My favorite way to serve Persian-Style Red Lentil and Tomato Soup Recipe is garnishing it with some fresh herbs like minced parsley, dried dill and freshly grated lemon zest just before serving for an added freshness but you can serve it as is with crusty bread as accompaniment.
You’re ready to enjoy this warm, tangy filled persian flavors vegetarian soup!
Substitutions and Variations
Looking for alternatives and ways to put a twist on the classic recipe? Here are some suggestions that can further elevate the flavors of your Persian-Style Red Lentil and Tomato Soup.
– Greens: Spinach or kale can be added at the end of cooking for some extra color and nutrients. Pair it with a squeeze of lime for a refreshing taste.
– Lentils: If you don’t have red lentils, you can use green or yellow lentils instead.
– Spices: Feel free to experiment with different spices that suit your taste preference. For instance, swap cumin with coriander or cardamom to give it an interesting note.
– Sweet Potato: Adding cubed sweet potato into the mix not only adds texture but also a hint of natural sweetness that blends well with the tanginess of the tomatoes.
– Meat-based: To turn this recipe into a meat-based version, add chicken or lamb pieces when you cook your onions in oil. This variation makes the dish protein-rich while keeping its wholesome goodness intact.
The key is to have fun while experimenting and enjoy the process of making something new out of everyday ingredients. Whatever way you choose, you will surely end up with a soup filled with Persian flavors, filling yet light in calories.
Serving and Pairing
This hearty and flavorful soup is perfect on its own, but you can make it even more special by pairing it with some delicious sides. Firstly, I suggest serving it with a slice of fresh, crusty bread or some warm pita. The bread will complement the flavors and texture of the soup perfectly. You can also add a dollop of sour cream or Greek yogurt on top to add some creaminess to the dish.
Another great side for this soup is a simple green salad. The freshness of the greens in the salad will balance out the rich and warm flavors of the soup, making for a satisfying and well-rounded meal. To prepare a quick salad, simply toss together some mixed greens with chopped cucumber, diced tomato, sliced red onion, and some fresh herbs like parsley or mint. Drizzle some olive oil and lemon juice on top to complete the dish.
If you’re looking to make this soup a bit heartier, you can serve it alongside some rice pilaf or couscous. The grains will soak up all the delicious flavors of the soup and make for a substantial and filling meal.
Finally, if you’re in need of something refreshing to drink alongside this warm soup, I suggest sipping on a tangy limeade or lemonade. The citrusy flavors will complement the spices in the soup perfectly and offer a refreshing contrast to the warm and hearty dish.
In summary, when serving this Persian-style red lentil tomato soup, consider pairing it with sliced bread, green salad, rice pilaf or couscous, and tangy lemonade or limeade for a perfectly balanced meal that’s sure to satisfy.
Make-Ahead, Storing and Reheating
This Persian-Style Red Lentil and Tomato Soup Recipe is perfect for meal prep because it can be made ahead of time and stored in the refrigerator or freezer. The soup will thicken as it cools, so you might need to add some vegetable stock or water when reheating.
To store this lentil soup, simply let it cool and then transfer it to an airtight container. It can be stored in the refrigerator for up to three days or in the freezer for up to three months. When you’re ready to eat it, simply reheat on the stovetop or in the microwave until the soup is warm and fragrant.
If you’re making this lentil soup ahead of time, keep in mind that the spices will intensify as they sit. To avoid an overpowering flavor, taste the soup before serving and adjust seasoning if necessary.
To reheat this lentil tomato soup, add a splash of vegetable stock or water to reach your desired consistency. Heat over medium heat until warmed through, stirring occasionally.
This tangy-filled Persian-style lentil soup is best enjoyed when it is freshly made – nothing beats a piping hot bowl of delicious soup! However, if you find that you’ve made too much or want to have leftovers for another day, storing it correctly will help maintain its fresh flavor and aroma.
Tips for Perfect Results
If you’re looking to achieve the perfect bowl of Persian-style red lentil and tomato soup, then these tips are for you. As an experienced chef, I am happy to share my secrets with you so that you can create an incredibly flavorful soup in your own kitchen.
First, it’s essential to use fresh ingredients. I cannot stress this enough as using old or wilted vegetables can result in a bland soup. When buying your vegetables, choose those that are firm to the touch and have a vibrant color. Also, make sure your herbs and spices are not past their expiration date to ensure maximum flavor.
Another crucial tip is to prepare all of your ingredients before you begin cooking. This recipe moves quickly once everything is on the stove, so having everything chopped and ready to go ahead of time will help make the process smooth and easy.
When sautéing the vegetables, be sure to stir often, so they cook evenly. Caramelization during the sauté process is key to enhancing the depth of flavor in this soup. I like to use a mix of vegetable oil and olive oil for added richness of flavor.
To get just the right consistency from your red lentils, it’s important not to overcook them. Bring the soup up to a boil after adding the red lentils to soften them up nicely before lowering it back down into a simmer.
Next, don’t forget about your seasoning. Make sure you taste and adjust the salt and pepper levels accordingly so that your soup is perfectly balanced.
Finally, consider garnishing with a slice of lime or a dollop of plain Greek yogurt for a pop of color and tanginess that will take this dish over the top! Follow these tips, and I promise you; you’ll have an amazing pot of soup filled with tangy Persian flavors!
In conclusion, the Persian-Style Red Lentil and Tomato Soup Recipe is one of the most flavorful and nutritious soups that you can try. With its aromatic spices, tangy tomato flavors, and hearty red lentils, this soup is a classic dish that will satisfy your taste buds and fill you up in no time. Plus, it’s a great vegetarian option for those who want to add more plant-based meals to their diet.
By using the tips and recommendations provided in this article, you’ll be able to make a delicious pot of Persian-style soup that will impress your family and friends. Don’t forget to experiment with different substitutions and variations to find the perfect combination of flavors that works for you.
Ultimately, this recipe is not just about food, but about exploring different cultures and tastes. As you take a bite of this soup filled with Persian flavors, you connect with a part of the world that may have seemed foreign before. So go ahead, try this adası persian food today, and let it transport you to a place of warmth and comfort.
Persian-Style Red Lentil and Tomato Soup Recipe
- 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
- Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
- 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.
- Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
- Using an immersion blender or regular blender, puree half the soup, return to the pot.
- Add sumac and parsley/other herbs, cook 5 minutes longer.
- Serve hot with bread and a dollop of yogurt (optional).