Description
This Persian Lentil Soup is a quick and easy vegan soup that is flavorful, delicious, and healthy. This thick and hearty soup is made with tender lentils and oats, fresh herbs, and a fresh squeeze of lemon juice to balance out the bold flavors.
Ingredients
- 2 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 1/2 cups brown lentils, uncooked
- 1/2 cup rolled oats
- ½ teaspoon turmeric
- 8 cups vegetable stock
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- lemon wedges (optional, for serving)
Instructions
- Heat oil in a large pot over medium-high until sizzling hot, about 1 minute.
- Add onion, garlic, and parsley and sauté until fragrant, about 2-3 minutes.
- Stir in lentils, oats, and turmeric until well mixed.
- Pour in vegetable stock and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring often, until the lentils and oats are fully cooked and the soup has thickened, about 20-25 minutes. Adjust the consistency by adding water or vegetable stock, as needed.
- Season with salt and pepper and a fresh squeeze of lemon, if desired. Serve immediately.
Notes
How to store: Keep leftover lentil soup in an airtight container for 4-5 days in the refrigerator.
How to reheat: Reheat leftover Persian lentil soup in a pot over the stove. Warm it up over medium-low heat, stirring frequently. If the soup becomes too thick, simply thin it with some water.
How to freeze: You can make this recipe ahead of time, batch it, and freeze it. However, not all lentils are good for freezing. If you plan on freezing this Persian lentil soup, use green lentils or brown lentils. I wouldn't recommend freezing any other type of lentil. When ready to reheat, thaw frozen soup overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian