Shorba (Persian Vegetable Soup)

Ingredients:

• 1/2 cup dried red lentils (or green lentils)

• 1 large tomato, chopped

• 1/2 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/4 teaspoon ground cinnamon (optional)

• Salt and pepper, to taste

• 1/2 teaspoon lemon juice (or more to taste)

• Fresh herbs (parsley, cilantro, or dill), for garnish

• 4 cups vegetable broth (or water)

Instructions:

1. Prepare the Lentils: Rinse the lentils thoroughly under cold water and set aside.

2. Sauté the Vegetables: In a medium pot, heat the olive oil over medium heat. Add the chopped onions and garlic. Sauté for 3-4 minutes until soft and fragrant.

3. Add the Spices: Stir in the turmeric, cumin, coriander, and cinnamon. Cook for another minute until the spices are aromatic.

4. Simmer the Soup: Add the chopped tomato to the pot and cook for 2-3 minutes. Then add the rinsed lentils, vegetable broth, salt, and pepper. Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 25-30 minutes, or until the lentils are soft and tender.

5. Adjust the Seasoning: Taste the soup and add more salt, pepper, or lemon juice as needed to balance the flavors.

6. Serve: Ladle the soup into bowls and garnish with fresh herbs like parsley, cilantro, or dill. Serve warm with pita bread or a side of rice if desired.