Persian Red Lentil Soup with Tomatoes

My version of a Persian red lentil soup.

The herbs and spices are basically all optional. If you have no spices, the soup will still be great with just the flavors of the onion, garlic, salt and lime. But fresh herbs, and especially dill (dried or fresh) are a nice touch.

3 T oil

1 chopped onion

1/2 t turmeric

1/2 t coriander

3 cloves garlic sliced

1 heaping cup red lentils 

4 c broth

15 oz can diced tomatoes

1/4 lime

1 T sumac

2 T dried dill

1/2 t tarragon

2 handfuls fresh parsley

and/or other fresh herbs to taste: tarragon, cilantro, basil, mint, dill, chives

juice of 1/2 lime

salt and pepper

Warm the oil in a pan. Add turmeric and coriander and sautee a minute until fragrant. Add onion with a pinch of salt and cook till onion is soft. Add garlic and sautee for one minute. Add tomatoes, broth, red lentils, and 1/4 lime. (Just throw the chunk of lime in there with its skin--washed first)

Simmer 20 minutes or so till lentils are soft. Add sumac, dill, tarragon, and/or fresh herbs, lime juice, and salt and pepper to taste, and simmer a few more minutes. 

Flower Myth, Paul Klee, 1918