Persian Lentil Soup

Persian Lentil Soup

Persian Lentil Soup

Hearty Persian Lentil Soup

Hearty Persian Lentil Soup

This recipe for Persian Lentil Soup brings me right back to Chicago. Reza’s Restaurant was where my family would go when they wanted to eat out. Yup, Middle Eastern food at home and for special occasions? Middle Eastern food that other people cook!

I remember staring out of windows that look out on to Clark street, Persian music playing inside and being with my family on a cold, winter nights with a big bowl of this soup in front of me. I’d make sure I had plenty of pita in hand while I dunked each piece into the soup to grab a mouthful of lentils. By the time the entrees arrived, I’d be too full to eat!

Going from memory, I wanted to recreate that flavor and relive my childhood. I came up with a recipe that is very similar and super tasty. This recipe is vegan without the garnish and definitely vegetarian. I experimented with beef stock and it just wasn’t the same. So stick to vegetarian stock.

You can make this for a crowd as an appetizer or serve as a main dish!

Total cooking time is about an hour but it's very "hands off" so it's super easy.


Serve with extra lemons, fresh pita, and sumac dusted onions

Serve with extra lemons, fresh pita, and sumac dusted onions

Persian Lentil Soup

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Active Prep: 20 Min Total Cook Time: 1 Hour

Main - Serves 6 Appetizer - 10+


1 tablespoon olive oil

1 cup lentils rinsed

8 cups organic vegetable stock

1 large onion medium dice

4 garlic cloves crushed

1 can fire roasted organic tomatoes

1 bunch of parsley finely chopped

3tsp Sumac

3 tsp 7-spice aka Baharat

1 tsp cayenne - I like mine spicy!

1/4 cup red wine (optional)

2-3 tsp sea salt

3-4 turns pepper mill or 2 tsp Pepper

juice of 1 lemon


In a large Dutch Oven or similar pot, heat olive oil on medium-high heat. Sauté onions 2-3 min until translucent. Add garlic, season with a pinch of salt, and sauté until fragrant 1-2 min. Add lentils and stir to combine.

Add broth and bring the mixture up to a boil. Reduce heat to medium low and cover. Cook 20-25. Add tomatoes, parsley, and spices. Stir to combine.

Raise heat to medium/high and cook to a high simmer or gentle boil. Add wine. Cook 2-3 min. Reduce heat, cover and cook 30-45 min or until lentils are tender. Taste and season with salt and pepper. Add lemon juice and stir to combine.

Garnish each bowl with fresh chopped parsley.

Serve with fresh Pita, feta, extra lemon wedges and sliced onions dusted with Sumac

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