Ash-e Somagh (Persian herb and sumac soup), from Turmeric and Saffron

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I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.

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July 30, 2012

Ash-e Somagh (Persian herb and sumac soup), from Turmeric and Saffron

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A cookbook passed down from mother to daughter inspired Azita, of the wonderful blog Turmeric and Saffron, to make this recipe for Persian herb and sumac soup her own. The soup base of lentils and rice gets a bit of a tang from dried sumac, an herb with lemony undertones. If you have a garden, get out your nippers; this gluten-free, vegan soup calls for whole bunches of fresh cilantro, parsley, tarragon and chives. Doesn't that sound fantastic?

Get the recipe for Turmeric and Saffron's ash-e somagh (Persian herb and sumac soup).

More on Soup Chick:
Iranian split pea, rice and herb soup with meatballs (aashe maste)
Armenian red lentil soup

Posted by Lydia (The Perfect Pantry) at 12:12:00 AM in Gluten-free, Hot soups and chowders, Meatless Monday, Vegetarian/vegan soups

Comments

Posted by: Kalyn | July 30, 2012 at 09:02 AM

You had me at Sumac!

Posted by: Lydia | July 31, 2012 at 06:38 AM

Kalyn, same here. I can't wait to try this recipe.

Posted by: Jeanette | August 4, 2012 at 01:41 AM

What a simple but beautiful soup - love all the herbs. Saving this for cooler weather. I'm always looking for lentil soup recipes.

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