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–+ servings

Persian Bean and Lentil Soup

A hearty, nutritious soup packed with protein, fiber, and warm spices, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Persian, Vegan
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Beans and Lentils
  • 1 cup dried lentils
  • 1 cup dried beans (like navy or chickpeas) Soaked overnight
Vegetables
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 stalk celery, diced
Broth and Oils
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
Spices
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
Garnish
  • Fresh herbs (like parsley or cilantro) For garnish

Method
 

Preparation
  1. Rinse and soak the beans overnight. Drain and set aside.
  2. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.
Cooking
  1. Add lentils and soaked beans to the pot, stirring to combine.
  2. Add vegetable broth, cumin, coriander, turmeric, salt, and pepper. Bring to a boil.
  3. Reduce heat and simmer for 30-40 minutes, or until beans and lentils are tender.
  4. Adjust seasoning if necessary.
Serving
  1. Serve hot, garnished with fresh herbs.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 20gFat: 8gSaturated Fat: 1gSodium: 600mgFiber: 15gSugar: 5g

Notes

Make sure to soak the beans overnight for better texture. You can also add other vegetables like spinach or zucchini for extra nutrition. Adjust spices to your taste.

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