Persian Lentil & Tomato Soup
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
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.
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.