Dried limes, or black limes, provide a complex flavor to many Iranian dishes. They not only give the tang of a fresh lime, but also add a fermented, musky depth of flavor. In this lentil soup, the dried lime and sumac add brightness to match the fresh herbs.

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Name: Persian Lentil Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Peresian
Ingredients: 3 tablespoons Olive oil; 1 medium Onion chopped; 1 medium Carrot chopped; 2 celery stalks chopped; 1/2 cup red lentils; 1/2 cup Beluga lentils; 1/4 teaspoon Turmeric; 1 teaspoon Paprika; 3 tablespoons Parsley chopped; 6 tablespoon Fresh dill (or 3 tbs dried) chopped; 2 tablespoons Mint chopped; 1 Black Lime; 2 teaspoons Sumac; 5-6 Tomatoes, chopped (or 1 14oz can); Salt and pepper to taste

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INGREDIENTS

3 tablespoons Olive oil
1 medium Onion ; chopped
1 medium Carrot ; chopped
2 celery stalks ; chopped
1/2 cup red lentils
1/2 cup Beluga lentils
1/4 teaspoon Turmeric
1 teaspoon Paprika
3 tablespoons Parsley ; chopped
6 tablespoon Fresh dill (or 3 tbs dried) ; chopped
2 tablespoons Mint ; chopped
1 Black Lime
2 teaspoons Sumac
5-6 Tomatoes, chopped ; (or 1 14oz can)
Salt and pepper to taste

INSTRUCTIONS

Heat oil in a large pot over medium heat and sauté onion, carrots, and celery until soft, but not browned. This will take about 6–7 minutes.

Add red lentils, beluga lentils, turmeric, paprika, parsley, dill, mint, black lime, and sumac. Stir to combine.

Add enough water to cover everything by about 1”.

Raise the heat to bring to a boil, and then lower to simmer.

Once the lentils are fully cooked, about half an hour, add the chopped tomatoes and salt.

Let simmer an additional 10 minutes.

Season to taste with salt and pepper.

Remove the black lime.

Serve immediately, and garnish with mint, parsley, and dill.

NOTES

Serve over rice with cornbread

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Persian Lentil Soup

3 tablespoons Olive oil
1 medium Onion chopped
1 medium Carrot chopped
2 celery stalks chopped
1/2 cup red lentils
1/2 cup Beluga lentils
1/4 teaspoon Turmeric
1 teaspoon Paprika
3 tablespoons Parsley chopped
6 tablespoon Fresh dill (or 3 tbs dried) chopped
2 tablespoons Mint chopped
1 Black Lime
2 teaspoons Sumac
5-6 Tomatoes, chopped (or 1 14oz can)
 Salt and pepper to taste

Heat oil in a large pot over medium heat and sauté onion, carrots, and celery until soft, but not browned. This will take about 6–7 minutes.
Add red lentils, beluga lentils, turmeric, paprika, parsley, dill, mint, black lime, and sumac. Stir to combine.
Add enough water to cover everything by about 1”.
Raise the heat to bring to a boil, and then lower to simmer.
Once the lentils are fully cooked, about half an hour, add the chopped tomatoes and salt.
Let simmer an additional 10 minutes.
Season to taste with salt and pepper.
Remove the black lime.
Serve immediately, and garnish with mint, parsley, and dill.

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Nutrition

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Serving Size: 1 Serving (63g)
Recipe Makes: 6 Servings

Calories: 110
Calories from Fat: 19 (17%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 31.1mg		1 %
Potassium 327.4mg		9 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 8.7g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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