SAEDNEWS: Lentil soup is one of the most popular dishes across many cultures. Not only does it offer a rich and delightful flavor, but it is also packed with protein and essential minerals that are important for the body.
According to SAEDNEWS, Red lentil soup is a delicious, nutritious, and vitamin-rich dish. It is especially helpful during colds, which is why Iranian households often prepare this hearty soup for children and family members during the colder seasons.
This soup is not exclusive to Iran—many countries and regions prepare red lentil soup in different ways. In this guide, we introduce several versions, including simple red lentil soup, rice-based soup, Turkish-style soup, bulgur soup, restaurant-style soup, and more.
Ingredient | Amount |
|---|---|
Red lentils | 2 cups |
Carrot | 1 |
Vegetable oil | as needed |
Garlic | 3 cloves |
Hot water | 2 cups |
Onion | 1 |
Potato | 1 |
Tomato paste | 1 tablespoon |
Turmeric, salt, red pepper | as needed |
Peel, wash, and finely dice the onion.
Peel, wash, and dice the potato into small cubes.
Wash and finely chop the carrot.
Crush or grate the garlic cloves.
Heat some oil in a pot.
Sauté the garlic and onion until soft.
Add tomato paste and stir well.
Add turmeric, salt, and red pepper.
Add the chopped carrot and potato.
Add the washed red lentils and stir for a few minutes.
Pour in the hot water.
Let the soup cook until everything is soft and well combined.
Stir occasionally to prevent sticking.
In the final minutes, add chopped fresh parsley for garnish.
Soak rice and red lentils separately, then cook them together. Add sautéed onion, garlic, spices, carrot, and potato, and let it simmer until thickened.
Soak bulgur, rice, and lentils together, cook them, then add carrot, potato, chicken broth, and dried mint.
Omit rice. Cook chicken separately, shred it, and add it to the soup with lentils, carrot, and potato.
After cooking the basic soup, add 2 tablespoons of cream at the end and turn off the heat.
Use a variety of vegetables without sautéing them. Replace regular oil with olive oil and avoid cream.
Use spices such as cardamom, cumin, curry powder, turmeric, chili pepper, and mustard seeds. Sometimes chicken and half-broken rice are added.
Prepared with rice, garlic, coriander seeds, cumin, turmeric, sumac, fresh cilantro, and olive oil.
Made with carrot, potato, and chicken broth. Sometimes flour is added for thickness. Turkish red pepper flakes are commonly used for extra flavor.
Uses fresh tomatoes instead of tomato paste and typically does not include rice.
Soak lentils for about one hour before cooking for better texture.
Use chicken or bone broth for richer flavor.
Adding rice or bulgur makes the soup thicker and creamier.
Add fresh lemon juice before serving for a better taste.
You can replace tomato paste with fresh or grated tomatoes.
Preparation time: about 10 minutes
Cooking time: about 1 hour
Best served as: appetizer or light meal
Suitable for: iftar during Ramadan or a nutritious snack
This recipe serves: 4 people
