Persian Lentil Soup
By OcadoLife
Published on 19 March 2023
Food writer and stylist Sarah Cook has harnessed the magic of the microwave to create this budget-friendly Persian Lentil Soup. A fresh, herby take on a hearty classic, this luscious dish can be batch-cooked for lunches or served as a simple supper with warm pitta or crusty bread. It makes more than enough to serve four, and you can freeze any leftovers.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 3 garlic cloves, crushed or grated
- 2 tbsp of olive oil
- 1 tbsp of ground paprika, plus extra to serve (optional)
- 2 tsp of ground turmeric
- 1 bunch of salad onions, whites and greens separated and finely sliced
- 100 g of tomato purée
- 1 (250g) pack microwave long-grain rice, grains separated
- 20 g of dill, thick stalks discarded, fronds finely chopped, plus extra to serve (optional)
- 2 (400g) tins green lentils, drained
- 150 g of natural yoghurt (vegan if required)
- 2 pinches of caster sugar
- 1 tsp of salt
Method
Step 1
Put the garlic, oil and white parts of the salad onions in a large microwavable bowl (about 2L capacity). Cook on full power for 2 mins. Put the kettle on to boil.Step 2
Stir the tomato purée and spices into the garlic bowl; microwave on full power for 1 min. Add the lentils, rice, dill and two-thirds of the green salad onion. Pour over 1L boiling water, mix well and cover with a plate. Microwave on full power for 7 mins or until piping hot, stirring halfway.Step 3
Season with the sugar, salt and plenty of freshly ground black pepper, ladle into bowls and drizzle with yoghurt. Top with the remaining green salad onion, and extra dill and paprika, if you like. Keep in the fridge for up to 3 days, or freeze in airtight containers for up to 3 months.