Since I was a little girl, this lentil soup has been a staple in our house; I remember having it for breakfast during the winter months. Here, my simple-tomake,
updated version is given layers of flavors from turmeric, red pepper flakes, onions, shredded potatoes, and Persian spices. After cooking for an hour, the lentils turn soft and the onions and shredded potatoes melt away, making a stew-like soup packed with nutritious ingredients and an irresistible aroma.
2 cups of green lentils, rinsed & picked over
1 cup of red lentils, rinsed
1 medium white onion, diced
2 medium Yukon gold potatoes, peeled & grated
1 teaspoon dried turmeric
1 teaspoon dried red pepper flakes (or more to taste)
8 cups of water
3 tablespoons tomato paste
1. In a 5-quart pot, sautР“В© the diced onion with the turmeric until the onion is caramelized. Add water as needed, a tablespoon at a time.
2. Once the onion has caramelized, add the green lentils, red lentils, grated Yukon gold potatoes, red pepper flakes, and the water. Bring to a boil, then turn down the heat to low and let it cook for about an hour, until the water has all been absorbed and it’s a thick consistency.
3. Add the tomato paste and stir until it’s well-incorporated. Enjoy!
Shayda Soleymani is passionate about helping others thrive on a whole-food, plant-based (WFPB), SOS-free diet, having seen firsthand what it did for her. Since adopting the WFPB lifestyle on January 12th, 2012, she has lost 120 pounds, eliminated all of her medications, and earned her Starch Solution certificate. She loves to share her favorite Persian recipes, converted into health-promoting versions. She hopes you’ll enjoy them as much as she does! Persian spices can be found in Middle Eastern/Indian markets or online. For more information, follow Shayda on Facebook, Instagram, and YouTube at “Healthy Cooking with Shayda.”