Persian lentil soup

Ingredients for 4 servings:

• 250 g lentils, brown
• 250 g potatoes
• 3 tbsp rapeseed oil
• 200 g onion(s)
• 4 cloves garlic
• 3 tbsp tomato paste
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• 1 ½ liters vegetable broth, strong
• 3 tbsp, heaped parsley, freshly chopped
• Salt and pepper, freshly ground
• 1 lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple version

Soak the lentils in water overnight. Peel and dice the potatoes and onions, and finely chop the garlic. Heat the oil in a pan and fry the onions and garlic. Add the tomato paste and cook for a while. Add the turmeric and cinnamon and cook lightly. Top up with the vegetable stock and bring to a boil. Drain the lentils and add to the stock. Cook for about 25 minutes, then stir in the diced potatoes and cook for another 15 minutes. Stir in the parsley and season with salt, pepper, and lemon juice.