Persian Lentil Soup

Olive oil

Onion

Garlic

Potatoes

Turmeric, salt, black pepper

Vegetable stock

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Ingredients

Green lentils

Sauté onion and garlic in olive oil until translucent.

Add in the potatoes and cook for a few minutes.

Add  in the lentils and spices. Stir to combine.

Add the vegetable stock and bring to a simmer. Cook for 25-30 minutes.

Top with chopped parsley and serve with lemon.

This was so easy to make! Super hearty and filled us up quickly, we loved it!

- Reader's Review