Adasi Recipe (Persian Lentil Soup)

Adasi or Persian lentil soup is a hearty and comforting dish Soups, made with lentils, potatoes, and spices. in addition to being tasty, Adasi has a simple and hassle-free recipe. Adasi is commonly seasoned with spices like turmeric, black pepper, and cinnamon, giving it a warm and cozy flavor that’s perfect for a chilly morning breakfast.

About This Recipe

Lentils are one of the most delicious and nutritious legumes that are also used as a base ingredient in many Persian food recipes. This lentil soup is super comforting, filling, rich, and hearty. It’s so warming and flavorful packed with lots of nourishing ingredients. Adasi is a simple Iranian dish that’s usually served for breakfast, but it’s hearty enough for any meal.

Adasi Ingredients

• Lentils: Both green and brown dried lentils are perfect for this soup. Do not use red lentils in this recipe because they become mushy when cooked and have a slightly sweet taste.
• Onion: Sauteed onion, adds a savory flavor and lovely texture to this dish.
• Oil: We need a little vegetable oil to saute the onion.
• Potato: Chopped Potatoes add a wonderful texture and consistency to the lentil soup.
• Tomato paste: Tomato paste gives a nice color and taste to lentils.
• Advieh(spice mix): The spice needed to make Adasi is a combination of black pepper, salt, and turmeric. You can add a pinch of cinnamon for extra flavor.

How to Make Adasi

• Pick lentils over carefully, looking for any small stones, and then rinse under cool water.
• Soak in fresh water for about 30 minutes, if needed.
• Heat oil in a pot over medium heat. Add chopped onion and saute until light brown.
• Add chopped potatoes and cook until they turn golden.
• Add tomato paste, salt, turmeric, and black pepper and continue cooking until darkened in color.
• Drain lentils and stir into the tomato paste mixture.
• Add 3 cups of water and bring to a boil. Reduce the heat, cover, and simmer for 30 to 40 minutes or until the lentils are tender but not mushy. You can add more water to adjust the soup’s consistency. To serve, ladle soup into each bowl and top with caramelized onion.

Variations

• Persian lentil soup with mushroom: Mushrooms add a delightful earthy flavor to the lentil soup.
• Adasi with potatoes: The potatoes give a nice hearty flavor and a nice creamy texture to this soup. Of course, adding potatoes is optional.

Expert Tips 

• To add extra flavor and a richer taste to Persian lentil soup, replace water with chicken or beef broth. You can use vegetable broth if you prefer a vegan option.
• The consistency should neither be too thick nor runny.
• Serve Adasi with a lime or lemon wedge a splash of olive oil and caramelized onions.
• For this recipe, you can use various spices such as curry powder, ground cinnamon, turmeric, and black pepper.

FAQs

How to Store Leftover Lentil Soup?

Once the Adasi has cooled down, transfer it to an airtight container and it will keep in the fridge for up to 5 days.

How to Reheat Persian Lentil Soup?

To reheat the Adasi, transfer it to a pot. You may need to add a splash of water to prevent the lentils from sticking. Cover and put the pot on medium heat until it heats up and steams.

Did you like the Adasi recipe? Try the Adas Polo recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 

Looking for More Persian Recipes?

• Ash Reshteh Recipe
• Kashke Bademjan Recipe
• Dolmeh Felfel Recipe
• Dolmeh Kalam Recipe
• Kookoo Sabzi Recipe
• Khoresht Karafs Recipe

Adasi Recipe

Serves: 2 Prep Time: 5 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Pin

Print

Ingredients

• 1 cup dried green or brown lentils
• 1 tablespoon tomato paste (optional)
• 3-4 cups water
• 1 medium Potato
• 1 medium onion
• 3 tablespoons vegetable oil
• 1/2 teaspoon turmeric
• Salt and black pepper as needed
• 1/2 teaspoon ground cinnamon (optional)

Instructions

Step 1

Pick lentils over carefully, looking for any small stones, and then rinse under cool water. Soak in fresh water for about 30 minutes, if needed.

Step 2

Heat oil in a pot over medium heat. Add chopped onion and saute until light brown.

Step 3

Add chopped potatoes and cook until they turn golden.

Step 4

Add tomato paste, salt, turmeric, and black pepper and continue cooking until darkened in color.

Step 5

Drain lentils and stir into the tomato paste mixture.

Step 6

Add 3 cups of water and bring to a boil. Reduce the heat, cover, and simmer for 30 to 40 minutes or until the lentils are tender but not mushy. You can add more water to adjust the soup's consistency. To serve, ladle soup into each bowl and top with caramelized onion.