Persian-Style Tomato and Lentil Soup

• servings: 6 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

3 tablespoons ghee or olive oil

1 medium yellow onion (8 ounces), diced

¾ cups (5 ounces) green or brown lentils

½ cups (3.5 ounces) uncooked basmati rice

1 (6-ounce) can tomato paste

1 teaspoon ground cumin

1 teaspoon dried mint leaves (optional)

½ teaspoons fine salt, plus more as needed

¼ teaspoons freshly ground black pepper

¼ teaspoons ground cinnamon

6 cups low-sodium vegetable or chicken broth, divided

½ bunches (2 ounces) fresh parsley, preferably curly, leaves and tender stems, finely chopped and divided, plus more for serving

¼ cups fresh lemon juice (from 2 large lemons), plus more to taste

Nutrition

• Serving Size: Per serving (generous 1
• Calories: 261
• Total Fat: 8 g
• Saturated Fat: 5 g
• Cholesterol: 18 mg
• Sodium: 569 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 11 g
• Total Sugars: 6 g
• Protein: 9 g