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, sautГ© 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!