Persian Lentil Soup...A Chicago Restaurant Fave

• Vegan
• Gluten free

• Produce

  • 4 Garlic cloves
  • 1 Lemon, Juice of
  • 1 cup Lentils
  • 1 Onion, large
  • 1 bunch Parsley
  • 1 (15oz can Tomatoes, stewed

• Canned Goods

  • 8 cups Vegetable stock

• Pasta & Grains

  • 1/4 cup Basmati rice, brown

• Baking & Spices

  • 3 tsp 7-spice
  • 1/4 tsp Cayenne
  • 1/2 tsp Pepper
  • 2 tsp Salt
  • 2 tsp Sumac

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on girlandthekitchen.com

Description

Ingredients

• 1 cup lentils, rinsed
• 8 cups vegetable stock (I used Trader Joes, which was very flavorful)
• 1 tablespoon olive oil
• 1 large onion, finely chopped or put through a blender or food processor*
• 4 garlic cloves, crushed
• 1 (15oz) can stewed tomatoes, crushed
• 2 teaspoons salt
• 1 bunch of parsley, finely chopped*
• ½ teaspoon pepper
• ¼ teaspoon cayenne
• 2 tsp sumac*
• 3 tsp 7-spice
• ¼ cup brown basmati rice, uncooked (optional)*
• juice of 1 lemon

Directions

• Add olive oil to a 5 qt pot and sautee onions and garlic together and let them sweat. You do not want any color.*
• Add lentils and stock to this mixture and bring up to a boil. Reduce the heat, cover and continue simmering on medium low for 25 minutes•.
• Add tomatoes, parsley and all seasoning and cook for 5 minutes.
• Turn down the heat and let it cook for about 25-30 minutes on medium heat, until the lentils and rice are tender. At this point, add lemon juice. Taste and season with additional salt, pepper and lemon as you see fit. I like mine very lemony.
• Pour into a bowl and garnish with feta and chopped parsley.