Description
This Persian lentil soup (Adasi) is a wholesome, cozy, and satisfying traditional dish, rich in plant-based protein and perfect for a nourishing meal.
Ingredients
Scale
- 1 cup brown lentils, washed and strained
- 1 onion, thinly diced
- 1 potato, cut into medium cubes
- 3 cloves garlic, smashed and chopped thinly
- 2 tbsp tomato paste
- 1/4 tsp turmeric powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp ground black pepper
- 4 cups water
Instructions
- Step: Heat oil in a medium pot. Add the onion and cook over medium–low heat, stirring occasionally, until translucent.
- Step: Add grated garlic, black pepper, and turmeric. Sauté until the garlic turns lightly golden.
- Step: Add the tomato paste, lentils, and potato to the pot, then pour in the water and stir everything well.
- Step: Turn the heat up and bring the soup to a boil. As soon as it boils, lower the heat, season with salt, cover the pot, and let it gently simmer for 25 minutes.
- Step: Once the timer is done, check if the potato and lentils are tender. Adjust salt if needed, then turn off the heat and serve hot.
Notes
Lentils should be soft but still hold their shape. Brown lentils may show slight cracks on the skin when cooked. To add some tanginess, squeeze some fresh lemon juice into your soup bowl before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl
- Calories: 297 kcal
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 15 g
- Protein: 16 g
- Cholesterol: 0 mg