This Persian-inspired soup doesn't require much prep, but it delivers big flavor thanks to a blend of warming spices and aromatic vegetables. The fresh toppings make it extra special, so be sure to set out plenty! Smarts: If you've never tried sumac, we encourage you to give it a go. Its savory, tangy flavor is delicious on meats and vegetables or sprinkled into soups like this one. Cooking Methods: This recipe includes instructions for using the Instant Pot, slow cooker, or stovetop. Select your preferred method.
Pistachios, shelled - 1/4 cup
(look for pre-shelled to save time)
Instant Pot (or not) Persian Lentil Soup:
Carrots - 8 oz , diced
Onions, medium - 1 , chopped
Garlic - 4 cloves , chopped
Parsley - 1/4 cup , chopped
(sub cilantro)
Tomatoes - 1 , chopped
Oil, cooking - 1 Tbsp
Cumin, ground - 1 1/2 tsp
Turmeric, ground - 1/2 tsp
Cinnamon - 1/4 tsp
Stock, any type - 5 cups
Lentils, dried green or brown - 3/4 cup
Lemon juice - 2 tsp
Flatbread - 2 rounds , for serving
(such as pita or naan)
Yogurt, plain or Greek - for serving
Sumac (opt) - for serving
Choose Cooking Method
Prep
Carrots / Onions / Garlic / Dates - Prep as directed. Store carrots and onions together in one container. Store garlic and dates in their own separate containers. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, honey, and paprika. Slowly add olive oil while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)
Saute aromatics - Heat a saute pan with cooking oil over medium heat. Add carrots and onions to heated oil and saute until they begin to turn tender, 5 to 6 minutes. Add garlic, cumin, turmeric, and cinnamon and saute until fragrant, about 1 minute more.
Slow cook soup - Transfer the vegetables and spices to the bowl of a slow cooker and add stock and lentils. Cook until lentils and vegetables are tender but not falling apart, ~ 6-8 hours on low or 4-5 hours on high.
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When soup is finished, stir in lemon juice. Taste and season with some salt and pepper or more lemon juice if needed.
Heat the oven's broiler. Spread flatbreads out onto a sheet pan and broil until lightly golden, ~2-3 minutes (watch them carefully to prevent burning). Slice flatbreads into quarters or wedges.
Place mixed greens, oranges, dates, and pistachios in a large serving or mixing bowl and toss gently to combine. Add dressing a little bit at a time until salad is dressed to your liking.
Ladle soup into serving bowls and garnish with a dollop of yogurt, chopped tomatoes, parsley, and a sprinkle of sumac (if using). Serve soup with salad and flatbread on the side. Enjoy!
Prep
Carrots / Onions / Garlic / Dates - Prep as directed. Store carrots and onions together in one container. Store garlic and dates in their own separate containers. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, honey, and paprika. Slowly add olive oil while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)
Heat a Dutch oven with cooking oil over medium heat. Add carrots and onions to heated oil and saute until they begin to turn tender, 5 to 6 minutes. Add garlic, cumin, turmeric, and cinnamon and saute until fragrant, about 1 minute more.
Add stock and lentils to the Dutch oven and bring to a simmer. Simmer, covered, until lentils and vegetables are tender but not falling apart, ~25-30 minutes.
When soup is finished, stir in lemon juice. Taste and season with some salt and pepper or more lemon juice if needed.
Heat the oven's broiler. Spread flatbreads out onto a sheet pan and broil until lightly golden, ~2-3 minutes (watch them carefully to prevent burning). Slice flatbreads into quarters or wedges.
Place mixed greens, oranges, dates, and pistachios in a large serving or mixing bowl and toss gently to combine. Add dressing a little bit at a time until salad is dressed to your liking.
Ladle soup into serving bowls and garnish with a dollop of yogurt, chopped tomatoes, parsley, and a sprinkle of sumac (if using). Serve soup with salad and flatbread on the side. Enjoy!
Prep
Carrots / Onions / Garlic / Dates - Prep as directed. Store carrots and onions together in one container. Store garlic and dates in their own separate containers. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, honey, and paprika. Slowly add olive oil while whisking. Taste and season with some salt and pepper if needed. (Can be done up to 5 days ahead)
Using the saute function of an Instant Pot, add cooking oil and then carrots and onions to heated oil. Saute until vegetables begin to turn tender, 5 to 6 minutes. Add garlic, cumin, turmeric, and cinnamon and saute until fragrant, about 1 minute more.
Turn off the saute function. Slowly pour in the stock and scrape up any brown bits from the bottom (this will help prevent a burn error).
Stir in the lentils and close and lock the lid. Set the pressure valve to “sealing” and cook on manual / high pressure for 15 minutes. Allow the pressure to release naturally when finished (this could take up to 30 additional minutes).
When soup is finished, stir in lemon juice. Taste and season with some salt and pepper or more lemon juice if needed.
Heat the oven's broiler. Spread flatbreads out onto a sheet pan and broil until lightly golden, ~2-3 minutes (watch them carefully to prevent burning). Slice flatbreads into quarters or wedges.
Place mixed greens, oranges, dates, and pistachios in a large serving or mixing bowl and toss gently to combine. Add dressing a little bit at a time until salad is dressed to your liking.
Ladle soup into serving bowls and garnish with a dollop of yogurt, chopped tomatoes, parsley, and a sprinkle of sumac (if using). Serve soup with salad and flatbread on the side. Enjoy!