1. Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened. 2. Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened. 3. Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked. 4. Using an immersion blender or regular blender, puree half the soup, return to the pot. 5. Add sumac and parsley/other herbs, cook 5 minutes longer. 6. Serve hot with bread and a dollop of yogurt (optional). ---------------------------------------------------------------------------
Nutrition
Ingredients
