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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 109.5
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 494.4 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.3 g

View full nutritional breakdown of Persian Lentil & Tomato Soup calories by ingredient
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Persian Lentil & Tomato Soup

Submitted by: JULIEIRENE

Introduction

I was searching for a recipe that mimicked a Lentil & Tomato soup we discovered at a local Persian restaurant, Kabobee's of Atlanta. Apparently there is a well-known restaurant in Chicago called Reza's that serves a similar very popular soup.
I found this the original recipe on a blog @ http://kisscook.blogspot.com/2009/01/persi
an-lentil-and-tomato-soup.html, and altered it just slightly.
I was searching for a recipe that mimicked a Lentil & Tomato soup we discovered at a local Persian restaurant, Kabobee's of Atlanta. Apparently there is a well-known restaurant in Chicago called Reza's that serves a similar very popular soup.
I found this the original recipe on a blog @ http://kisscook.blogspot.com/2009/01/persi
an-lentil-and-tomato-soup.html, and altered it just slightly.

Number of Servings: 8

Ingredients

    1 cup lentils, rinsed (red or green work; green gets less mushy)
    6 cups vegetable stock + 1 cup water
    1 tablespoon olive oil
    2 medium onions, chopped
    4 garlic cloves, crushed
    2 cups stewed tomatoes, crushed (or a 14oz can diced, no salt added)
    1 bunch of parsley, finely chopped (= about 1/2 cup)
    2 cups Kale (or other greens), chopped or torn into small pieces
    1/2 teaspoon pepper
    1/4 teaspoon cayenne
    2 tsp sumac (sumac is hard to find; turmeric can be substituted)
    3 tsp 7-spice (or Chinese 5 Spice, also easier to find)
    1/4 cup brown basmati rice, uncooked
    juice of 1 lemon

Directions

1. In a large pot (dutch oven is best), place lentils with water & stock. Bring to a boil, then cover and continue cooking on medium-low for about 25 minutes.
2. In a separate pan (one with higher sides is good), sautee onions and garlic together until colorless.
3. Add tomatoes, parsley, kale and all seasoning to the onion mixture. Continue cooking for 5 minutes.
4. Add onion/greens/spice mixture and uncooked rice to the lentils and stock. Turn down the heat and let it cook for about 25-30 minutes on medium heat, until the lentils and rice are tender.
5. Add lemon juice at the last, before serving.

Makes 8 servings (about 1.25 cups each).

This is good served with Barbari flat bread, pita, or rustic wheat bread. A dollop of plain yogurt or sour cream on top is a nice touch as well.

Number of Servings: 8

Recipe submitted by SparkPeople user JULIEIRENE.






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