Persian Lentil Stew Recipes

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PERSIAN-STYLE RED LENTIL AND TOMATO SOUP



Persian-Style Red Lentil and Tomato Soup image

This tangy soup is low-fat, quick and easy to prepare! It is a copycat-of a-copycat recipe from the soup served at Reza's, a Persian restaurant in Chicago (so called because I have never been to Reza's, but once had someone else's imitation of it!). Sumac powder and dried limes can both be found at Middle Eastern groceries or ethnic stores.

Provided by Sephardi Kitchen

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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).

PERSIAN LENTIL STEW



Persian Lentil Stew image

My mom's lentil stew always comforted me as a child so this is a recipe close to my heart. Earlier this week my husband told me he was craving it so I made my own version of the soup. I tweaked the recipe by adding some herbs and spices not traditionally used in this dish (paprika, red pepper flakes, and red onion). This stew is great for a winter evening or in the summertime served with some tangy yogurt. Enjoy!

Provided by Persian Spice Elevator

Categories     Lentil Soup

Time 2h21m

Yield 8

Number Of Ingredients 21

2 cups dried lentils
1 tablespoon butter, or to taste
2 carrots, finely chopped
3 stalks celery, finely chopped
1 yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons ground paprika
2 tablespoons ground turmeric
1 tablespoon kosher salt
2 teaspoons red pepper flakes
2 teaspoons ground cinnamon
freshly ground black pepper to taste
2 tablespoons olive oil
1 quart beef broth
1 cup boiling water, or as needed
2 cups chopped spinach
2 limes, juiced
2 tablespoons chopped green onions
2 cubes beef bouillon
½ cup plain nonfat yogurt, or to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.
  • Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes.
  • Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.
  • Serve stew topped with spoonfuls of yogurt and fresh parsley.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 39.2 g, Cholesterol 4.2 mg, Fat 6.3 g, Fiber 17.9 g, Protein 16.1 g, SaturatedFat 1.8 g, Sodium 1385.5 mg, Sugar 4.2 g

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