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Persian soup with lentils

Persian soup with lentils

Persian soup with lentils, vegetables and Lecho-home stock. Meatless soup. Very tasty! As you know lentils and beans should be eaten in the FASTING period. For a long time it was believed that lentils in the diet contributes to blood formation, and yet it is extremely beneficial for normal functioning of the heart.

Cooking time 40 minutes Number of servings4

Ingredients for Persian soup with lentils

Step-by-step instruction of cooking Persian soup with lentils

Step 1

Vegetables cut into arbitrarily. If you like it more. Spread in pan 15 minutes after the lentils.

Step 2

Potatoes do not have to put in this soup, but I put 1 piece, cutting it into small cubes.

Step 3

Those are the spices for the soup.

Step 4

Cook with the vegetables for another 15 minutes and spread the flour when the vegetables have cooked until tender. Of course you can put fresh tomatoes and peppers, but with Lecho-home stock is much tastier and a different taste! Put turmeric and cumin. Zira better smash in a mortar, to better open up their aroma. Cook for about 5 minutes and spread the finely chopped garlic, peppers and fragrant black peas, a Bay leaf and olive oil. Cook for another 3-5 minutes and remove from heat.