Fragrant, hearty and deeply comforting, Persian Lentil Soup is a beloved dish that beautifully blends bold flavors with everyday simplicity. This wholesome soup combines earthy green lentils with caramelized onions and warming spices like turmeric and cumin. You have to give this a try!
About This Persian Lentil Soup Recipe
In many Persian homes, this soup is served during colder months as a wholesome main course, a light starter or even breakfast. Fresh herbs such as parsley, mint, or coriander may be added for depth. Some regional variations also include rice or small pasta to make it even more filling. This version is so simple, green lentils cooked in vegetable stock and filled with aromatic spices. Beautifully balanced with a drizzle of yoghurt and a handful of fresh parsley to garnish! It's a meal with perfectly balanced flavors and is sure to warm your heart during these colder months.
Ingredients
Using the freshest ingredients in this Persian Lentil Soup recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- 2 Cups (500g) soaked green lentils (drained)
- 4 Cups (1L ) Vegetable stock
- 2 large white onion
- 2 Cloves garlic
- 1 tablespoon Paprika
- 2 teaspoon Turmeric
- 1 teaspoon Cumin
- ½ Cup (100g) Tomato paste (puree)
- 2 tablespoon Olive oil
- Spring onions, parsley and a pinch of paprika to garnish
- Salt and pepper to taste
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: To a large pot, on a medium heat, add a tablespoon of olive oil and fry onions until slightly caramelized. Add your garlic and fry for a further minute.
- Step 2: Add another tablespoon of olive oil, your tomato paste and spices and fry until fragrant. (About 2 minutes)
- Step 3: Add your vegetable stock, lentils and salt and pepper and bring to a simmer. Cover and cook for 25-30 minutes until the lentils are cooked through. Remove the lid after 10 minutes for a thicker soup.
- Step 4: Garnish with a drizzle of yoghurt, spring onions and a pinch of paprika. Dig in!
Hint: Cook your onions low and slow for around 15 minutes to achieve a beautiful light caramelization.
What about the lentils?
This recipe calls for 17oz (500g) of tinned green lentils, drained. The tins are usually 17oz (500g) with the liquid and 8.5 oz (250g) when drained, so I used 2 tins. This makes the recipe as easy as possible. If you only have dried lentils, simply add 3 ½ cups (800ml) of water to 7oz (200g) of dried green lentils and allow to soak for 2 hours or overnight. Then follow the recipe as stated below.
Substitutions
- Green lentils - If the only lentils you have to hand in your pantry are red lentils then these will work in this Persian Lentil Soup. Just be aware that green lentils hold their shape better and add an extra bite to your soup that red lentils just won't make.
- Onions - Swap out the onions in this Persian Lentil Soup for 6 shallots. This will add a sweeter taste to the soup without having to spend time caramelizing the onions.
- Herbs - Swap out the handful of parsley to garnish with fresh dill or coriander depending on your own personal taste.
Variations
- Rice - Add 250g of uncooked rice to your broth to make it even more filling! Add at the same time as the lentils to cook through for 30 minutes.
- Herbs - This recipe tops this Persian Lentil Soup with a generous handful of chopped parsley. When stirred together, it adds a gorgeous earthy flavor. You could use dill or coriander instead depending on your own personal taste.
Loving our soup recipes? Why not try this French Onion Soup or Leek and Potato Soup.
Equipment
This Persian Lentil Soup is so simple and can be made using one large pot! It's just that easy!
Serving Size (Serves 3)
This recipe is written to serve 3. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Before adding the lentils or liquid, sauté your onions in oil, then add turmeric, cumin, and paprika and let them bloom for 30–60 seconds. This wakes up the spices, releases their essential oils, and builds a rich, aromatic base that gives the Persian Lentil Soup its signature depth.
FAQ
Green lentils work best in this Persian Lentil Soup, as they hold their shape well. Red lentils can be used for a creamier texture but are less traditional.
Yes! Use about 17 oz (500g drained) canned lentils to replace 7 oz (200g) dried.
Absolutely. Persian lentil soup freezes well for up to 3 months. Let it cool completely, then store in airtight containers.
Related
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Recipe
Persian Lentil Soup
Fragrant, hearty and deeply comforting, Persian Lentil Soup is a beloved dish that beautifully blends bold flavors with everyday simplicity
Ingredients
- 2 Cups (500g) soaked green lentils (drained)
- 4 Cups (1L ) Vegetable stock
- 2 large white onion
- 2 Cloves garlic
- 1 tablespoon Paprika
- 2 teaspoon Turmeric
- 1 teaspoon Cumin
- ½ Cup (100g) Tomato paste (puree)
- 2 tablespoon Olive oil
- Spring onions, parsley and a pinch of paprika to garnish
- Salt and pepper to taste
Instructions
- To a large pot, on a medium heat, add a tablespoon of olive oil and fry onions until slightly caramelized. Add your garlic and fry for a further minute.
- Add another tablespoon of olive oil, your tomato paste and spices and fry until fragrant. (About 2 minutes).
- Add your vegetable stock, lentils and salt and pepper and bring to a simmer. Cover and cook for 25-30 minutes until the lentils are cooked through. Remove the lid after 10 minutes for a thicker soup.
- Garnish with a drizzle of yoghurt, spring onions and a pinch of paprika. Dig in!
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 406Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 10mgSodium: 567mgCarbohydrates: 51gFiber: 13gSugar: 12gProtein: 22g
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