Persian-Style Tomato and Lentil Soup

Step 1

1 In a large Dutch oven or pot with a lid, heat the ghee or oil over medium-high heat until it shimmers

Step 2

2 Add the onion, and stir occasionally until it starts to brown, about 5 minutes

Step 3

3 Stir in the lentils and rice, coating them in the fat

Step 4

4 Add the tomato paste, cumin, dried mint, if using, salt, pepper and cinnamon

Step 5

5 Add about 2 cups of the stock, and stir to dissolve the tomato paste and evenly disperse the spices

Step 6

6 Add the remaining stock, stir well, increase the heat to high and bring to a boil

Step 7

7 Decrease the heat to medium-low, stir, cover and simmer until the rice and lentil are cooked through, 20 to 25 minutes

Step 8

8 (If soup thickens more than you’d like, add water, 1/4 cup at a time

Step 9

9 ) Taste, and adjust the seasonings, if needed

Step 10

10 Stir in about three-quarters of the parsley and remove from the heat

Step 11

11 Just before serving, stir in the lemon juice

Step 12

12 Divide the soup among bowls, top with the remaining parsley and serve hot