Description
A warm and comforting Persian lentil soup featuring caramelized onions, aromatic spices, and a creamy texture, perfect for cozy nights. This hearty and flavorful soup combines tender green lentils with turmeric, cumin, and a touch of tomato paste, finished with crispy onion topping and a splash of fresh lemon juice.
Ingredients
Scale
Main Ingredients
- 1 cup dried green lentils (soaked for 1-2 hours)
- 2 medium onions (chopped)
- 1 large onion (sliced for topping)
- 4 tbsp vegetable oil or ghee
- 2 tbsp butter (or vegan butter)
- 0.5 tbsp tomato paste (fresh diced tomatoes can substitute)
- 2 tsp plain flour (optional)
- 1 tsp turmeric
- 1 tsp cumin
- 0.5 tsp black pepper
- salt (to taste)
- fresh lemon juice (for serving)
Instructions
- Caramelize Onions: In a large pot, heat 4 tbsp of ghee or vegetable oil over medium heat. Add the chopped medium onions and sauté for about 15 minutes until they become golden brown and develop a rich, sweet flavor.
- Make Spice Paste: Add 2 tbsp of butter (or vegan butter), 0.5 tbsp of tomato paste, 1 tsp turmeric, 1 tsp cumin, and 0.5 tsp black pepper to the caramelized onions. Sauté the mixture for 2 minutes to blend the flavors and cook the spices.
- Cook Lentils: Rinse the soaked lentils thoroughly, then add them to the pot. Cover with enough water to submerge the lentils and season with salt to taste. Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for about 30 minutes or until the lentils are tender.
- Blend for Creaminess: Remove about 1.5 cups of the soup and blend it until smooth. Return the blended mixture to the pot to give the soup a creamy texture without using cream.
- Finish Cooking: Simmer the soup for another 15 minutes, stirring occasionally to prevent sticking. Taste and adjust salt or spices as needed to suit your preference.
- Crisp Onions for Topping: Slice the large onion thinly. In a skillet over medium-high heat, add vegetable oil and caramelize the sliced onions until they are golden brown and crispy. Use these as a flavorful garnish on top of the soup.
- Serve: Ladle the soup into bowls and add a squeeze of fresh lemon juice to enhance the flavors before serving.
Notes
- Soaking lentils for 1-2 hours reduces cooking time and improves digestibility.
- Tomato paste can be substituted with fresh diced tomatoes for a fresher taste.
- Plain flour is optional; it can help thicken the soup slightly but is not necessary.
- Use ghee for a richer flavor or vegetable oil for a vegan alternative.
- The crispy onion topping adds a delightful texture contrast to the creamy soup.
- Adjust seasoning and spices according to personal preference.
