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Close up of Persian Lentil Soup

Persian Lentil Soup

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 13 Minutes
  • Total Time: 28 Minutes (+Rest Time)
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Instant Pot/Stovetop
  • Cuisine: Persian
  • Diet: Vegan

Description

Easy, cozy, and delicious, this oil-free Persian Lentil Soup is brimming with feel-good veggies and aromatic spices.


Ingredients

Scale

Base Ingredients:

  • ¼ cup uncooked brown rice
  • 1 medium yellow onion, fine dice
  • 2 Tablespoons minced garlic
  • 2 ½ cups low-sodium vegetable broth *
  • 3 cups water
  • 1 Tablespoon reduced-sodium tamari *
  • 1 – [ 14 oz. can ] petite diced tomatoes
  • ¼ teaspoon baking soda *
  • 1 cup uncooked brown lentils, rinsed and picked through *

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 ¼ to 2 teaspoons curry powder *
  • ¼ teaspoon cinnamon *
  • Pinch turmeric
  • ½ to 1 teaspoon sea salt (+/-) *
  • 1/8 teaspoon black pepper
  • Pinch to ¼ teaspoon cayenne pepper (optional)

Optional Toppings:

  • Chopped fresh cilantro

Instructions

Instant Pot Instructions

  1. Place the Spice/Herb Ingredients (except the cayenne pepper) in a small bowl, mix well, set aside.
  2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Set the Instant Pot to Manual Pressure Highfor 13 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
  3. Once all the pressure is released, carefully remove the lid, add the cayenne pepper. Stir well to combine. Taste test the flavors and add any additional seasonings at this time, stir to combine, allow at least 5 minutes for the flavors to marry. Serve and enjoy!

Stove Top Instructions

  1. Rinse the dry uncooked brown rice really well with hot tap water for several minutes, then place the rinsed rice in a bowl and cover with hot tap water and allow to soak until ready to use in Step 4.
  2. Place the Spice/Herb Ingredients (except the cayenne pepper) in a small bowl, mix well, set aside.
  3. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  4. Add the minced garlic, sauté for 1 minute stirring constantly, then add all remaining the Base Ingredients (except the baking soda, rice, and lentils) and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low simmering boil, add the baking soda, lentils, and drained rice, stir to combine. Cover with a tight-fitting lid.  Simmer for 30 to 45 minutes until the lentils and rice are tender, stirring occasionally.
  5. Remove the lid, then add the cayenne pepper. Stir well to combine, simmer for 2 minutes. Taste test the flavors and add any additional seasonings at this time, stir to combine, remove from the stove and allow at least 5 minutes for the flavors to marry. Serve and enjoy!

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 (makes 8 cups)