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–+ servings
Persian Soup

Warm Up with Homemade Persian Soup: Comfort in Every Bowl

Delight in this nourishing Persian Soup, a blend of tender lentils and vibrant vegetables perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Persian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 cups chicken broth or vegetable broth for vegetarian option
For the Soup Base
  • 1 cup lentils can substitute with chickpeas
  • 2 carrots finely diced
  • 1 onion finely chopped; leeks can be used instead
For the Spices
  • 1 teaspoon cumin adjust to spice preference
  • 1 teaspoon turmeric adds color and flavor
For the Finishing Touch
  • 1 handful fresh herbs (parsley, cilantro) adjust quantity to taste

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Sauté 1 finely chopped onion in 2 tablespoons of olive oil over medium heat for about 5 minutes until translucent.
  2. Add 2 finely diced carrots and cook for 3-4 minutes until softened.
  3. Incorporate 1 cup of lentils, 1 teaspoon of cumin, and 1 teaspoon of turmeric; toast for 1 minute while stirring.
  4. Pour in 6 cups of chicken broth and bring to a rolling boil.
  5. Reduce to low heat, cover, and simmer for about 30 minutes until lentils are tender.
  6. Stir in a handful of freshly chopped parsley and cilantro before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 700mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Store the soup in an airtight container for up to 5 days or freeze in portion-sized containers for up to 3 months.

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