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Afghan Lentil and Vegetable Soup
Dal-e Sabzi
A nourishing and wholesome soup packed with lentils, a variety of vegetables, and fragrant spices. This hearty soup is a perfect light meal or starter, showcasing the simple yet delicious flavors of Afghan home cooking.
ð§ ææ
- 1 cup Red lentils(rinsed)
- 6 cups Vegetable broth
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 2 Celery stalks(diced)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Olive oil
- 1 tsp Turmeric powder
- 1/2 tsp Cumin powder
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley(chopped, for garnish)
- to taste Lemon juice
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in turmeric and cumin powders, and cook for 30 seconds.
- 4
Add the rinsed red lentils, diced carrots, potatoes, and celery to the pot. Pour in the vegetable broth.
- 5
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils and vegetables are tender.
- 6
Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water.
- 7
Stir in fresh lemon juice and chopped parsley just before serving.
- 8
Serve hot, optionally with a side of Afghan bread (nan).
ð¡ ããã®ã³ã
- âRed lentils cook quickly and break down to create a creamy texture, making them ideal for this soup.
- âFeel free to add other vegetables like zucchini, spinach, or green beans.
- âFor a richer flavor, you can use chicken or lamb broth instead of vegetable broth.
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- Add a pinch of red pepper flakes for a spicy kick.
- Stir in a handful of fresh spinach during the last 5 minutes of cooking.
- Serve with a dollop of plain yogurt or a swirl of olive oil.