Persian Soup with Homemade Croutons

Persian soup with homemade croutons – a brightly colored soup rich in fiber, protein and spices, served with homemade croutons.

What inspired me to try this interesting soup are the intense colors and its origin. I've always been curious to try something from Persian cuisine, and I can say that this soup started a new challenge. I'm sure there will be more recipes like this, full of flavor and color.

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Servings: 4

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients for the soup:

• 4 tablespoons olive oil

• 2 onions

• 3 cloves of garlic

• Salt, pepper

• 2 teaspoons turmeric

• 1.5 L vegetable stock

• 150 g of red lentils, washed in some water

• 2 handfuls of spinach

• 1 can of chickpeas, washed in some water

• 1 can of red beans, washed in some water

• 1 teaspoon dried mint

• Juice from half a lemon

Ingredients for the homemade croutons:

• Bread (according to preferences)

• Olive oil

• Salt, pepper

• Garlic powder

Method:

1. Finely chop the onions and garlic. In a pan with a little olive oil, saute the onions for about 8 minutes on medium heat until it become slightly transparent.

2. Add the garlic, salt, pepper and turmeric, mix well and saute everything for about 1 minute.

3. Then add the vegetable stock, lentils and let everything cook for 25 minutes.

4. It’s time to add the other ingredients, chickpeas, beans, lemon juice, spinach and mint. Let the soup simmer for 8 more minutes.

5. The homemade croutons are very easy to make. You can pan fry the small pieces of bread with a little olive oil and spices or you can bake them in the oven for about 10 minutes at 180 degrees.

6. Enjoy!