Appetizers / Soups / Salads

Persian Lentil soup is for Dinner.

Persian Lentil soup takes 15 minutes to prepare.

Persian Lentil soup takes 60 minutes to cook.

Persian Lentil soup makes 6 servings.

The ingredients for Persian Lentil soup are:

Lentils, 1 cup
Water, bottled, 6 cups
*Lemon Juice, .1/3 cup
*Spinach, cooked, .5 cup
Turmeric, ground, 1 tsp
ASAFOETIDA YELLOW, 1 tsp
Egg Noodles, enriched, .25 cup
Cilantro, dried, 2 tbsp
Scallions, raw, 1 tbsp chopped
Peppermint, fresh, 1 tbsp
Salt, 1 tsp
Yogurt, plain, skim milk, .1oz

Here is how you make Persian Lentil soup:

Bring water to a boil in deep pan add lentils, lemon juice Parlsley tumeric spinach cilantrol tarragon scallions dried mint salt and pepper. boil rapidly for 15 minutes (remove froth with a spoon. Cook noodels separately Simmer for 1 hour Add noodles drizzil with yogurt before serving.Number of Servings: 6Recipe submitted by SparkPeople user EMMASMART.

The nutritional information for Persian Lentil soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 63.8

• Total Fat: 0.3 g
• Cholesterol: 1.6 mg
• Sodium: 418.8 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 3.3 g
• Protein: 4.4 g

The dietary needs meet for Persian Lentil soup is Vegetarian