Tomato and Red Lentil Soup Recipe
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Tomato and Red Lentil Soup Notes
This recipe is my attempt to create a soup similar to the one served at Reza’s restaurant. The secret ingredient is sumac. Sumac is a sour spice used almost like salt in some parts of the Middle East. It’s also an ingredient of za'atar, a table seasoning frequently sprinkled on flat breads.
- 2 tablespoons olive or vegetable oil
- 1 medium onion, chopped
- 1 large stalk celery, chopped
- 1 medium carrot, chopped
- 2 cloves garlic, minced
- 1 28 ounce can chopped tomatoes
- 4 cups chicken stock or broth
- 1/2 cup red lentils
- 2 tablespoons dried parsley (or one bunch fresh, chopped)
- to taste, salt and pepper
- 1-2 teaspoons sumac
- 1 small lemon, juiced (optional)
Serves / Yields
Heat the oil in a soup pot over medium heat. Add the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and chicken stock.
Simmer for about 20 minutes, season, and let it cool. Puree the soup, then strain back into the pot. This removes tomato skins and most seeds. Add the lentils and return to a low simmer.
Taste a lentil in about 15 minutes to see if it’s tender. If not, continue cooking, but don’t let them get mushy. Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.
Serve with a dollop of yogurt on top.