This simple soup is loaded with soft celery, lentils and a lovely, mild flavor combination. A combination I would have never come up with by myself-ginger, cinnamon, and turmeric. I noticed this flavor combination in one of my cookbooks (check out my Amazon store for Arabesque) and was intrigued by it. It was in a pretty involved recipe, so I decided to try it out in an easier recipe.
And it turned out lovely!! I was worried that the cinnamon would be too prominent, but it wasn’t at all. The flavors melded together beautifully for a gentle flavor that my daughter was able to fully enjoy as well as the adults.
I will say this. My family adores simple soups like this one, but if you or your family have been partaking of MSG laden, artificially flavored soups for a while, this may not taste up to par for you. So keep that in mind.
I like to have super simple meals that are also frugal on the meal rotation. I have one lentil soup that is in this category that I’ve used for years, and this soup is going right along side it in my recipe box.
And, it’s oh so frugal.
- Organic Lentils- $1.40
Organic Apple Cider Vinegar-$.25
Garlic and Spices-$.25
Organic Celery-. $.40-$.50
Total Cost: $4.40
This makes 8 servings, so that would be only $.55 cents per serving!
You can add chicken broth for extra nutrition and flavor (and cost), but I didn’t have any on hand, so I made it without.
Enjoy this simple soup with some muffins or bread on the side and a nice salad.
Simple Persian Lentil Soup 8 servings
I am sure that you can add lots of different types of veggies to this soup with good results. Or add potatoes to make it more filling! If you use chicken broth, it will be even more flavorful, just make sure to use homemade, as the salt in the store bought kind will make your lentils not cook all the way. It’s vegan without the chicken broth, and using coconut oil or olive oil
2 cups of lentils
1/4 cup of lemon juice, apple cider vinegar, or whey.
10 cups of water, chicken broth, or a combination.
2 tablespoons coconut oil, ghee, or olive oil
4 large celery sticks
3 garlic cloves
1 teaspoon ground turmeric
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 -1 tablespoon sea salt, plus more to taste
1-The night before (or at least ten hours before you want to start making the soup), place the lentils in a medium size bowl and over with water to an inch or two above the level of the lentils and add the lemon juice, vinegar or whey. When ready to begin the soup, drain and rinse the lentils.
2-Prepare the vegetables. Peel the onion, and chop. Wash the celery, cut off the ends and cut into 1/4 inch pieces. Crush the garlic with the side of a large chopping knife (place the flat side of the knife on the garlic and with your fist give it a good hit to crush). Peel and then slice into small slices.
3-In a large pot, heat the oil over medium high heat until hot. Add the onions and celery and cook, stirring, until they are starting to soften. Add the garlic and cook for a minute or two more.
4-Add the lentils, water/broth, and seasonings. Bring to a boil, and then turn down to a low simmer. Cook for about 40 minutes, or until the lentils are soft. Add the sea salt and taste. You will probably need a little more salt.
This post is pleased to be part of Real Food Wednesdays
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