PERSIAN LENTIL STEW

Persian Lentil Stew image

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!

Provided by Persian Spice Elevator

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 2h21m

Yield 8

Number Of Ingredients 21

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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

Steps:

Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.
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.
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.
Serve stew topped with spoonfuls of yogurt and fresh parsley.

Nutrition Facts : Calories 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, Sodium 1385.5 mg, Sugar 4.2 g

*** Explore more Persian Lentil Stew Recipes »

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SHREE AJOY

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This recipe is a staple in my household. It's a great way to use up leftover lentils and it's always a hit with my kids.

KeepIt Wheel

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I love this recipe! It's so easy to make and it always turns out delicious. I usually serve it with rice or bread.

Mis eiysmin Khan

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This is a great recipe for a healthy and affordable meal. I always have the ingredients on hand and it's always a hit with my family.

Kaweesi Geofrey

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I followed the recipe exactly but my stew didn't turn out as thick as I expected. It was still tasty, but I'll have to experiment with the cooking time next time.

j_ 01sa

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This recipe was a little bland for my taste, but it was still a good starting point. I added some extra spices and it turned out great!

Paka Amm

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This stew was so easy to make and it tasted amazing! I will definitely be making it again.

avin abdullrahman

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I tried this recipe last week and it was delicious! I especially loved the combination of the lentils, tomatoes, and spices.

Kashifm Kashi

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This is one of my favorite recipes! It's always a hit with my family and friends. The lentils are always cooked perfectly and the spices are just right.

Hasen Hasen

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I've never cooked Persian food before but this recipe was easy to follow and turned out great! The stew was flavorful and hearty, and I felt like I was transported to another country.

umair Rajput

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This was a warm and comforting dish, perfect for a cold winter night. The lentils were cooked perfectly and the flavors of the spices were well-balanced.

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