Name: Persian-style Tomato and Lentil Soup



Yield: 4 to 6 servings

Comments: 10/16/2022 - I mostly followed the recipe. I used one cup of red lentils, 1/2 teaspoon each of salt, pepper, and cinnamon, vegetable broth, and the juice of only one lemon. While it was cooking, I added a cup of water, but it turned out very thick - more like a paste than a soup. The flavor of lemon was still strong. I served it with green salad and naan bread. Gail liked it.
For the second night, I added 1/2 cup of cooked rice and a cup of broth.

Source: Washington Post, 9 Feb 2022

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