Persian Lentil Soup
Ingredients
1 ½ Tbsp unsalted butter, divided
1 Tbsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
½ tsp turmeric
4 cups water
1 cup green lentils, washed and drained
1 tsp salt, plus more to taste
½ tsp ground black pepper, plus more to taste
1 Tbsp flour
½ cup diced potatoes
Parsley, or other fresh herbs to garnish
Limes or sour oranges, to serve
Directions
Melt ½ the butter in a medium-sized pot. Add oil. Once heated through, add onions, cooking until translucent. Add garlic and stir for 1-2 minutes. Toss in turmeric and stir until onions are well coated.
Pour 4 cups of water into the pot and bring to a boil. Add lentils, salt and pepper.
Stir and cover, cooking on low heat for 45 minutes.
In a small saucepan, fry flour in remaining butter until dissolved, whisking constantly. Add to the lentils, along with the potatoes at the 45 minute mark. Cook for 20 more minutes, covered, on low heat until potatoes are cooked through.
Season again with salt and pepper if desired. The consistency should be thick with a little bit of liquid left.
Serve with fresh herbs and lime juice.
https://www.foodnetwork.ca/recipe/persian-lentil-soup-adasi/
https://freerecipenetwork.com/persian-lentil-soup/