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