Lentil Soup

Our lentil soup recipe is a vibrant fusion of flavors that transports your taste buds on a savory journey. The rich, earthy warmth of Murch-e Masala Dar, with its blend of traditional Afghan spices, elevates the humble lentil to new heights. With the addition of pomegranate molasses and miso paste, this soup showcases the perfect balance of heat, sweetness and umami.

Servings

8

Prep Time

15 Min

Cook Time

65 Min

Ingredients

6 tbsp butter

1 large onion, diced

2 medium carrots, peeled & diced

2 celery ribs, diced

1/2 jalapeño, seeded & diced

1 cup diced butternut squash

6 garlic cloves, minced

4 tbsp Noshejan Murch-e Masala Dar

26 oz finely chopped tomatoes & liquid

1 cup dried red lentils, rinsed & picked over

8 cups chicken bone broth

1 tbsp miso paste

2 tbsp pomegranate molasses

5 oz baby spinach

1/4 cup chopped cilantro

Instructions

In a large soup pot, heat the butter over medium-high heat. Add the onions, carrots, celery, jalapeño, butternut squash and cook for 10 minutes, stirring often.

Add the garlic and cook for one more minute.

Add the Noshejan Murch-e Masala Dar and tomatoes. Mix well and cook for 5 minutes.

Add the lentils, bone broth, miso paste, and pomegranate molasses. Bring to a boil, then cover and reduce heat to medium-low. Cook for 30 minutes.

Carefully remove 2 cups of the soup from the pot and blend in a large blender until smooth, or use an immersion blender until the soup is smooth.. Return the soup to the blender and mix well.

Add the baby spinach and cook for two more minutes.

Remove from heat and serve hot, garnished with cilantro.