Persian Lentil Soup (p)
"Dried limes, or black limes, provide a complex flavor to many Iranian dishes. They not only give the tang of a fresh lime, but also add a fermented, musky depth of flavor. In this lentil soup, the dried lime and sumac add brightness to match the fresh herbs...."
INGREDIENTS
•
3 tablespoons olive oil
•
1 medium onion, chopped
•
1 medium carrot, chopped
•
2 celery stalks, chopped
•
1/2cup red lentils
•
1/2cup beluga lentils
•
1 teaspoon turmeric
•
1 teaspoon paprika
•
3 tablespoons chopped parsley
•
3 tablespoons chopped dill
•
2 tablespoons chopped mint
•
1 black lime, poked with a knife (optional)
•
2 teaspoons sumac
•
5 to 6 fresh chopped tomatoes, or a 14 oz can
•
salt & black pepper, to taste
ADVERTISEMENT