Lentil soup is super healthy but can get a little boring after a while. Spice things up with this Persian Red Lentil Soup with tahini, beets and fried mint – this is one more lentil soup recipe you won’t get tired of. Tinged with warming spices like cumin, coriander, cinnamon, sweet and hot paprika and served with a dollop of garlicky tahini, this soup is the epitome of hearty. I will be making it a lot this fall.
To keep the recipe vegetarian, I use vegetable stock. For a bit more heft and protein, feel free to use chicken stock (homemade or your favorite store-bought stock) and serve the soup with a poached egg on top.
To make the Persian Red Lentil Soup, you will need the following ingredients:
In a large saucepan over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add 1 finely chopped onion, 1 sliced celery stalk, and 2 finely chopped garlic cloves. Sauté until tender, about 4-5 minutes.
Stir in 2 teaspoons ground cumin, 2 teaspoons ground coriander, 2 teaspoons sweet paprika, ½ teaspoon hot paprika, and 1 pinch ground cinnamon and cook until fragrant, about 30 seconds.
Add ¾ cup chopped tomatoes and cook, stirring occasionally, until thickened, about 1-2 minutes.
Add 6 ⅓ cups stock and 1 ½ cups red lentils and stir to combine. Bring to a boil. Then reduce the heat to medium and simmer, half-covered with a lid, until the lentils are very tender, about 20-25 minutes.
In the meantime, make the garlic tahini. In a bowl, stir together ⅓ cup tahini, ⅓ cup thick yogurt, 1 finely chopped garlic clove, juice of 1 lemon, and ¼ cup hot water until smooth. Season with salt and black pepper to taste. Set aside.
In a small saucepan over medium-high heat, heat the remaining olive oil. Fry mint leaves until crisp, about 1-2 minutes. Remove the mint leaves with a slotted spoon and drain on paper towels. Discard the oil.
Using an immersion blender, partially purée the lentil mixture. Then stir in the zest and juice of a lemon and season with salt and black pepper to taste.
Ladle the soup into bowls, add a swirl of garlic tahini, and top with thinly sliced beets and fried mint. Serve with a poached egg if you wish. Enjoy!
Prefer to make your soups at home? Try this Persian Red Lentil Soup! It’s filling, deeply flavorful and heart-warming. If you make this delicious red lentil soup, be sure to leave a comment and give this recipe a rating! We love hearing from you!
Wonderful. I made this for our family dinner, and everyone loved it. The spices blended beautifully, and the tahini added a rich texture. I was surprised at how easy it was to prepare. I'm definitely making it again this fall!
I was feeling nostalgic for my travels in Iran when I tried this soup. The spices brought back warm memories of cozy meals with friends. It's a delightful twist on regular lentil soup, truly heartwarming.
Loved making this warm soup for my family dinner.
This soup rocks! I made it for my family last weekend and they loved it. The flavors were just perfect, especially the tahini. It’s a great way to enjoy lentils in a fun way. So filling and full of spices, I will definitly make it again!
Great soup recipe!
Tasty, easy, memorable.
Exceptional! This soup has transformed my dinner routine. The spices are absolutely delightful, and my kids finish their bowls every time. I made it for our family gathering, and everyone asked for the recipe. Can't wait for autumn to make it again!
¡Ay, este soup es una locura! La combinación de lentejas rojas y tahini me recordó los domingos con mi abuela. Es super fácil de hacer y tan lleno de sabor. Perfecto para el otoño, no puedo creer que no lo había probado antes!
