A light lentil soup

This simple, heart-warming and delicious lentil soup, together with haleem — a wheat and meat porridge also known as harissa in the Arab world, and not to be confused with the fiery North African onion condiment — is a beloved winter breakfast, mostly cooked in the bazaars of Iran. In the dire cold months when little fresh produce was available, long-storing lentils were cooked together with fried onions (and later potatoes, too) to make a hot, nourishing soup.

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