Tomato and Red Lentil Soup
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.
Submitted by: Marilyn from n/a, Illinois
Yield: Serves 4-6
Preparation Instructions:
- 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.
thespicehouse.com
More About This Recipe
Serve with a dollop of yogurt on top.
Deeeeelish!!!!
Loved it. I didn’t have any celery so used a red pepper. Added another 15 oz can of tomatoes, used 2.5 tsps. sumac, didn’t have any lemon juice so used 3Tbsp fresh squeezed lime juice, also doubled lentils.
This is truly a delicious recipe! I would recommend using two teaspoons of sumac instead of one for optimal flavour.
Made this, along with Taco Soup and Potato Soup, with some friends to eat after baby boy was born. He was born 3 days later! [Lentils are a fab source of protein for nursing moms.] Originally looking for a recipe with sumac. Since we like lentils so much, I doubled lentils and added another 1-2 cups of liquid.
Thank you. I’ve been trying to recreate Reza’s lentil soup for years.
This simple, easy to make soup is delightful. I will make it again soon.