Vegan Persian Lentils
"Can use feta if not vegan for topping"
- 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 by Step Method
In a large pot with a lid,
Heat the oil over medium-high heat until it shimmers.
Add the onion, and stir occasionally until it starts to brown, about 5 minutes.
Stir in the lentils and rice, coating them in the fat.
Add the tomato paste, cumin, salt, pepper and cinnamon.
Add about 2 cups of the stock,
And stir to dissolve the tomato paste and evenly disperse the spices.
Add the remaining stock, stir well, increase the heat to high and bring to a boil.
Decrease the heat to medium-low, stir, cover and simmer until the rice and lentil are cooked through, 20 to 25 minutes.
(If soup thickens more than you’d like, add water, 1/4 cup at a time.)
Taste, and adjust the seasonings, if needed.
Stir in about three-quarters of the parsley and remove from the heat.
Just before serving, stir in the lemon juice
Put Topping on
No special items needed.