Since I was a little, this lentil soup has been a staple in our house. I remember having it for breakfast during the winter months. Here, my simple to make, updated version is given layers of flavors from turmeric, red pepper flakes, onions, shredded potatoes and Persian spices. After cooking for an hour, the lentils turn soft and onions and shredded potatoes melt away, making a stew-like soup packed with nutritious ingredients and an irresistible aroma.
2 cups of green lentils, rinsed & picked over
1 cup of red lentils, rinsed
1 medium white onion, diced
2 medium Yukon gold potatoes, peeled & grated
1 tsp dried turmeric
2 Tablespoons Bensons Table Tasty
1 tsp dried red pepper flakes (or more to taste)
8 cups of water
3 Tablespoon of tomato paste
1-In a 5qt. pot, dry sauté the onions with turmeric until the onions are caramelized. Add water a little at a time to the pot should you need to.
2-Once the onions have caramelized, add the green lentils, red lentils, grated Yukon Gold potatoes, red pepper flakes, and water.
3-Bring to a rapid boil, then turn down the heat to low.
4-Cook on low for about an hour, until all the water has been absorbed and its a thick consistency.
5-At this point, add the tomato paste and stir until the the tomato paste has been well absorbed.