====== Persian-Style Tomato and Lentil Soup ======
From the Washington Post
https://www.washingtonpost.com/recipes/persian-style-tomato-lentil-soup/

**Ingredients**

Servings: 4-6 (makes about 7 cups)
  * 
  * 3 tablespoons ghee or olive oil
  * 1 medium yellow onion (8 ounces), diced
  * 3/4 cup (5 ounces) green or brown lentils
  * 1/2 cup (3 1/2 ounces) uncooked basmati rice
  * One (6-ounce) can tomato paste
  * 2 teaspoon ground cumin
  * 1 teaspoon dried mint leaves (optional)
  * 1/2 teaspoon fine salt, plus more as needed
  * 1/4 teaspoon freshly ground black pepper
  * 1/4 teaspoon ground cinnamon
  * 6 cups low-sodium vegetable or chicken broth, divided
  * 1/2 bunch (2 ounces) fresh parsley, preferably curly, leaves and tender stems, finely chopped and divided, plus more for serving
  * 1/4 cup fresh lemon juice (from 2 large lemons), plus more to taste

**Directions**

  * Step 1: In a large Dutch oven or pot with a lid, heat the ghee or oil over medium-high heat until it shimmers. Add the onion, and cook, stirring occasionally, until it starts to brown, about 10 minutes (You're looking for some caramelization).

  * Step 2: Stir in the lentils and rice, coating them in the fat. Add the cumin, dried mint, if using, salt, pepper and cinnamon. Add about 2 cups of the stock, and stir to dissolve the tomato paste and evenly disperse the spices. 

Instant Pot tweak: Cook under pressure for ~15 min, let it natural release for 10 min. 
 
  * Step 3: Add the remaining stock, stir well, increase the heat to high and bring to a boil. Decrease the heat to medium-low, stir, cover and simmer until the rice and lentils are cooked through, 20 to 25 minutes. Add the tomato paste. (If soup thickens more than you’d like, add water, 1/4 cup at a time.) Taste, and adjust the seasonings, if needed.
 
  * Step 4: Stir in about three-quarters of the parsley and remove from the heat. Just before serving, stir in the lemon juice. Divide the soup among bowls, top with the remaining parsley and serve hot.

**WaPo commenters suggested:** 
  * Swapped out the rice and added in barley which was AMAZING. 
  * Power greens swapped out for parsley. 
  * Add garlic. 
  * Extra cinnamon, cumin. Add harissa/ ras al hanout/ some red pepper.

**Nutritional Facts**

Per serving (generous 1 cup soup), based on 6

  * Calories 261; Fat 8 g; Saturated Fat 5 g; Carbohydrates 39 g; Sodium 569 mg; Cholesterol 18 mg; Protein 9g; Fiber 11 g; Sugar 6 g