Persian Lentil Stew

My mom's lentil stew always comforted me as a child so this is a recipe close to my heart. Earlier this week my husband told me he was craving it so I made my own version of the soup. I tweaked the recipe by adding some herbs and spices not traditionally used in this dish (paprika, red pepper flakes, and red onion). This stew is great for a winter evening or in the summertime served with some tangy yogurt. Enjoy!

• Preparation Time: 40 mins
• Cooking Time: 1 hr 31 mins
• Total Time: 2 hr 11 mins
• Calories: 268 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cubes beef bouillon
• 2 limes, juiced
• 2 tablespoons ground turmeric
• 2 carrots, finely chopped
• freshly ground black pepper to taste
• 2 cups chopped spinach
• 1 quart beef broth
• 1 tablespoon kosher salt
• 3 stalks celery, finely chopped
• 2 teaspoons red pepper flakes
• 2 tablespoons chopped fresh parsley, or to taste
• 1 tablespoon butter, or to taste
• 1 cup boiling water, or as needed
• 2 tablespoons ground paprika
• 2 tablespoons chopped green onions
• 1 yellow onion, finely chopped
• 2 cups dried lentils
• ½ cup plain nonfat yogurt, or to taste

Recipe Instructions

Step 1

Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.

Step 2

Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes.

Step 3

Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.

Step 4

Serve stew topped with spoonfuls of yogurt and fresh parsley.