Aash Persian Soup Recipe with Lentils

Rice and vegetable aash with puy lentils

  • serves 6-8
  • Easy

To say that aash is merely a soup would be underselling it – this hearty staple of Persian cuisine is always herb- based but there are many varieties: some with meat, some with barley, rice, tomato or pomegranate molasses. It’s the best comfort food on a cold day. This is Sabrina Ghayour's Western version but still every bit as delicious

Advertisement
Advertisement

Ingredients

  • olive oil for frying
  • onions 2 large, finely chopped
  • flat-leaf parsley a large bunch, finely chopped
  • coriander a large bunch, finely chopped
  • garlic 5 large cloves, crushed
  • unsweetened tamarind paste 1 tbsp
  • paprika 2 tsp
  • tomato purée 3 tbsp
  • butter 75g
  • plain flour 1 heaped tbsp
  • vegetable stock 1 litre
  • basmati rice 100g
  • dried puy lentils 100g
  • dill a small bunch, finely chopped
  • spring onions a bunch, thinly sliced

Method

  • Step 1

    Pour in enough olive oil to coat the base of a large pan and put over a medium heat. Cook the onions for a few minutes until softened, without browning. Add the parsley and coriander, and cook them down for a few minutes until wilted. Stir in the garlic and cook for a few more minutes until soft and translucent, again without browning.

  • Step 2

    Stir in the tamarind, paprika, tomato purée and butter, then add the flour and mix well. Fry for a few minutes, then pour in the stock and 1 litre of cold water, and season generously. Bring the contents of the pan to a rolling boil, then stir in the rice and lentils. Reduce the heat and simmer, without a lid, for 25-30 minutes or until the rice and lentils are cooked. If the soup seems too thick, add some boiling water (up to 300ml), a little at a time, until you reach a desired consistency.

  • Step 3

    Season, then serve immediately (it will continue to absorb more liquid if left to sit too long) with the dill and sliced spring onions scattered on top.

Discover more of our best hearty soup recipes here...

Moroccan Vegetable Soup Recipe


Nutritional Information

  • Kcals 245
  • Fat 11.5g
  • Saturates 5.4g
  • Carbs 25.4g
  • Sugars 6.3g
  • Fibre 5.9g
  • Protein 7g
  • Salt 0.5g
Advertisement