Persian Herb and Lentil Soup with Lemon and Turmeric
A nourishing, fragrant soup blending lentils with fresh herbs and a bright lemon finish, perfect for a wholesome meal. This middle eastern-inspired soups ready in about 50 minutes pairs green or brown lentils, rinsed, medium yellow onion, diced, medium carrots, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh dill, chopped
- 3 cloves garlic cloves, minced
- 1 tsp turmeric powder
- 3 tbsp olive oil
- 6 cups vegetable broth or water
- 3 tbsp lemon juice
- 1 1/2 tsp salt
- 3/4 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large soup pot over medium heat. Add 1 medium diced yellow onion and 2 diced carrots. Sauté for 7 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves and 1 tsp turmeric powder. Cook for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed green or brown lentils and 6 cups vegetable broth or water. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
- Step 4: Add 1 cup chopped parsley, 1 cup chopped cilantro, and 1/2 cup chopped dill to the pot. Simmer for an additional 10 minutes until lentils are tender and herbs infuse the soup.
- Step 5: Season with 1 1/2 tsp salt, 3/4 tsp black pepper, and stir in 3 tbsp fresh lemon juice. Cook for 2 more minutes, then remove from heat and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Persian Herb and Lentil Soup with Lemon and Turmeric take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Persian Herb and Lentil Soup with Lemon and Turmeric?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium yellow onion, diced from drying out.
Can I substitute ingredients in Persian Herb and Lentil Soup with Lemon and Turmeric?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Persian Herb and Lentil Soup with Lemon and Turmeric for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Persian Herb and Lentil Soup with Lemon and Turmeric?
Middle Eastern soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
