Persian-ish Lentil Soup

Soups & Salads, Gluten-Free
When I originally made this I topped it with Greek yogurt, Bryant Terry’s Mustard Green Harissa and fried onions (from Ikea) and fresh chopped cilantro. Now that I wrote the recipe I realize the topping possibilities are kind of endless!
Persian-ish Lentil Soup


  • 2 medium onions
  • 5 garlic cloves, chopped fine
  • 1 tablespoon kosher salt
  • 2 teaspoon freshly ground black pepper
  • 2 stalks celery, diced
  • 3 medium carrots,sliced in rounds
  • 1 medium parsnip, diced
  • 1 cup parsley, washed and chopped
  • 1 cup cilantro, washed and chopped
  • 1 tablespoon ground turmeric
  • 1.5 tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 1 package (26.46 ounces)Pomi tomatoes
  • 1/2 pound lentils
  • 1 gallon stock (vegetable, chicken, etc.)
  • 4 large potatoes, diced
  • 1/2 head cauliflower, cut into florets


  1. Clean the lentils and remove any funky-looking ones and any stones.
  2. In a large stockpot, sauté the onions and garlic until they are translucent. Add the celery, carrots, parsnips, parsley and cilantro and sauté for ten minutes.
  3. Add the turmeric, cumin and coriander and sauté for 2 minutes to release their scent. Add the tomatoes, lentils, stock and bring to a boil. Reduce to a simmer.
  4. When lentils are al dente, about 30-40 minutes later, add the russet potatoes and cauliflower and continue to cook until the potatoes are done and the lentils are soft.
  5. Adjust the seasoning with kosher salt and freshly ground black pepper to taste.
Total time:
Yield: Approximately 1.5 gallons


Top it! Top it! Top it! Garnish with your choice of toppings:

  • Yogurt
  • Fresh mint
  • Fresh cilantro
  • Fried mint
  • Fried shallots
  • Fried onions
  • Fresh chopped scallions
  • Dukkah recipe
  • Fried noodles
  • Pesto
  • Bryan Terry Mustard Green Harissa recipe
  • Harrisa
  • Meat chips
  • Fricos