Persian Lentil Stew recipe

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Ingredients

2 cups dried lentils
1 tablespoon butter, or to taste
2 carrots, finely chopped
3 stalks celery, finely chopped
1 yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons ground paprika
2 tablespoons ground turmeric
1 tablespoon kosher salt
2 teaspoons red pepper flakes
2 teaspoons ground cinnamon
freshly ground black pepper to taste
2 tablespoons olive oil
1 quart beef broth
1 cup boiling water, or as needed
2 cups chopped spinach
2 limes, juiced
2 tablespoons chopped green onions
2 cubes beef bouillon
½ cup plain nonfat yogurt, or to taste
2 tablespoons chopped fresh parsley, or to taste

Nutrition Info

267.8 calories
carbohydrate: 39.2 g
cholesterol: 4.2 mg
fat: 6.3 g
fiber: 17.9 g
protein: 16.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1385.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place lentils in a large container and cover with several inches of cool water, let soak for 10 to 15 minutes. Drain.

  2. Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic, cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil, cook and stir until lentils are coated with oil, 1 to 2 minutes.

  3. Pour beef broth into the Dutch oven, bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.

  4. Serve stew topped with spoonfuls of yogurt and fresh parsley.

Recipe Yield

8 servings

Recipe Note

My mom's lentil stew always comforted me as a child so this is a recipe close to my heart. Earlier this week my husband told me he was craving it so I made my own version of the soup. I tweaked the recipe by adding some herbs and spices not traditionally used in this dish (paprika, red pepper flakes, and red onion). This stew is great for a winter evening or in the summertime served with some tangy yogurt. Enjoy!

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