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Persian Lenhil soup Recipe

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This recipe for Persian Lenhil soup, by , is from Irina's Cookbook for Julia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Irina Mass


• 1 cup of green lentils
• 3-4 cups of stock (beef or chicken)
• 1 medium yellow onion, diced
• 1-2 medium cloves of garlic, diced or crushed
• 2 tablespoons of oil for sautιing
• 1 tablespoons of butter
• ½ tablespoon of turmeric
• 1 teaspoon cinnamon
• 1 teaspoon golpar (angelica powder)- optional
• ½ tablespoon of salt
• ½ teaspoon pepper

1. Heat the butter and oil in a pot over medium heat.
2. Add the diced onions and saute gently until translucent (10-12 minutes).
3. Add the garlic, salt and turmeric and continue to sautι for another minute. Add more butter or oil here if the pan is dry.
4. Add the lentils and 3 cups of stock to the pot - stir and bring to a boil on high heat.
5. Once your lentil mixture has come to a boil, reduce heat to low and cover.
6. Simmer for 45 minutes, stirring every so often to make sure nothing sticks and adding more stock as needed.
7. Add in the cinnamon and golpar. Taste the adasi and adjust seasonings if needed.
8. The dish is done when the consistency is a very thick soup (stewy but with no visible liquid).
9. Serve with bread, yogurt and enjoy!

Personal Notes:
Personal Notes:
First you have to make a stock. You can either make a chicken one or a beef one (see separate recipe for chicken soup. Please do not use stock from the cubes or from the store.




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