Sup-e Sabzijat (سوپ سبزیجات) — Persian-Style Aromatic Vegetable Soup

• 30 mlExtra virgin olive oil (about 2 tablespoons)
• 200 gYellow onion (finely diced (about 1 large))
• 12 gGarlic (minced (about 3 cloves))
• 10 gFresh ginger root (finely grated)
• 10 gGreen chili (thinly sliced; remove seeds for less heat)
• 2 tspTurmeric powder
• 1.5 tspGround cumin
• 1 tspGround coriander
• 220 gCarrot (cut into 1 cm dice (about 2 medium))
• 250 gZucchini (cut into 1.5 cm dice (about 2 small))
• 120 gCelery (thinly sliced (about 2 stalks))
• 30 gTomato paste (about 2 tablespoons)
• 1000 mlVegetable stock (low-sodium preferred)
• 500 mlWater (adjust for desired thickness)
• 120 gRed lentils (rinsed until water runs mostly clear)
• 45 mlLemon juice (freshly squeezed (about 3 tablespoons), plus more to taste)
• 8 gSalt (about 1 1/2 teaspoons, to taste)
• 1 tspBlack pepper (freshly ground)
• 1 tspDried mint (optional, for a Persian-style herbal lift)

Instructions

1. 1

   Warm a heavy pot over medium heat for 2 minutes, then add the olive oil. Stir in the onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add garlic, ginger, and green chili; cook 60–90 seconds until fragrant, keeping the heat moderate so the garlic does not brown.

2. 2

   Add turmeric, cumin, and ground coriander. Stir constantly for 30–45 seconds to bloom the spices in the oil. Mix in the tomato paste and cook 2 minutes, scraping the bottom of the pot, until the paste darkens slightly and smells sweet rather than raw; this deepens color and flavor.

3. 3

   Add carrot and celery and stir to coat with the spiced base. Cook 5 minutes over medium heat, stirring every minute, to start softening the vegetables. Pour in the vegetable stock and water, increase heat to high, and bring to a steady boil, about 6–8 minutes.

4. 4

   Stir in the rinsed red lentils, then reduce to a gentle simmer (small bubbles). Cover partially and cook 15 minutes, stirring twice to prevent sticking. Add the diced zucchini and continue simmering 8–10 minutes, until the zucchini is tender but not falling apart and the lentils have thickened the broth.

5. 5

   Season with salt and black pepper, then simmer 2 minutes. Turn off the heat and stir in lemon juice and (if using) dried mint. Rest the soup 5 minutes before serving so the flavors round out. Taste and adjust with extra lemon, salt, or a splash of water if you prefer it thinner.