Vegan Persian Lentils

4
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In

Recipe: #38159

February 04, 2022



"Can use feta if not vegan for topping"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (548.9 g)
  • Calories 379.4
  • Total Fat - 12.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0.6 mg
  • Sodium - 1903.2 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 15.9 g
  • Sugars - 6.9 g
  • Protein - 21.9 g
  • Calcium - 133.3 mg
  • Iron - 6.5 mg
  • Vitamin C - 27.4 mg
  • Thiamin - 0.5 mg

Step 1

In a large pot with a lid,

Step 2

Heat the oil over medium-high heat until it shimmers.

Step 3

Add the onion, and stir occasionally until it starts to brown, about 5 minutes.

Step 4

Stir in the lentils and rice, coating them in the fat.

Step 5

Add the tomato paste, cumin, salt, pepper and cinnamon.

Step 6

Add about 2 cups of the stock,

Step 7

And stir to dissolve the tomato paste and evenly disperse the spices.

Step 8

Add the remaining stock, stir well, increase the heat to high and bring to a boil.

Step 9

Decrease the heat to medium-low, stir, cover and simmer until the rice and lentil are cooked through, 20 to 25 minutes.

Step 10

(If soup thickens more than you’d like, add water, 1/4 cup at a time.)

Step 11

Taste, and adjust the seasonings, if needed.

Step 12

Stir in about three-quarters of the parsley and remove from the heat.

Step 13

Just before serving, stir in the lemon juice

Step 14

Put Topping on

Tips & Variations


No special items needed.

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