Adasi (Persian Lentil Soup)

5 from 1 vote

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Adasi, also known as Persian Lentil Soup, is a flavorful, one-pot dish that is a staple for our weeknight dinners. Lentils are simmered in spices, like turmeric and cumin, and then we’re topping with lemon juice and crispy fried onions. It’s satisfying, and so comforting. It utilizes mostly pantry ingredients, so for us, it’s always on hand to make at home.

If you’re looking for Persian dips to serve with your Adasi, be sure to check out Kashke Bademjan (Persian Eggplant Dip),and Persian Shallot Yogurt Dip (Mast-O Musir).

Adasi (Persian Lentil Soup)

What is Adasi?

Adasi is a popular and classic Persian soup made of lentils and spices. It’s often served topped with olive oil and lemon juice. This soup is vegan, and gluten-free, and you most likely have everything already in your pantry to make it!

I first got introduced to Adasi by my husband, Danny, who grew up eating this soup. It has become a staple in our house to make, but also whenever we go out to eat at any Persian restaurants as well, we are always ordering it!

Adasi (Persian Lentil Soup)

What ingredients do you need for lentil soup?

Green lentils: We are rinsing our green lentils until the water runs clear. Traditionally, Adasi is used with green lentils.

Extra-virgin olive oil: Both for searing our onions, and for topping, the olive oil adds such an amazing flavor to this soup. We love to give a really big finishing of olive oil.

Spices: Kosher salt, black pepper, turmeric powder, and ground cumin powder. It’s a super simple blend of these spices, but they pack so much flavor, making the most amazing broth.

Lemon juice: Freshly squeezed lemon juice is the name of the game here. A good squeeze will balance out this soup, and bring out all the delicious flavors.

Toppings: We love to top this with some crispy fried onions, but that is optional.

Adasi (Persian Lentil Soup)

Instructions to make this recipe

Heat up your onions, spices and lentils

In a large pot on medium heat, add your olive oil until shimmering. Then, add in your minced onions, and stir for a couple of seconds.

Season with salt, pepper, turmeric, and cumin powder. Toss for another 1 to 2 minutes until your onions are softened, you don’t want any browning on here.

Then add in your rinsed lentils, give that a toss, and let the flavors combine for another 1 to 2 minutes. 

Simmer with water

Add in your water, bring the heat to medium-high, and bring your lentil mixture to a boil, and then to medium-low to low for a gentle simmer, until almost all of the water is absorbed, and the lentils are fully cooked through, about 20 to 30 minutes. The consistency should be stew-like, with just a little bit of liquid still available, and nice and thick. Adjust with more water as needed to reach your desired consistency. 

Serve!

Serve in bowls, topping with a big squeeze of lemon juice, extra-virgin olive oil, black pepper, and crispy fried onions. 

Adasi (Persian Lentil Soup)

Tips, Tricks and Substitutions

Do I need to rinse lentils before making soup?

Yes, a nice rinse until the water runs clear will result in the best possible, clear, less filmy, soup. Some soups do call for soaking the lentils over a long period of time, so it just depends on the recipe as well.

Can I add fresh herbs to Adasi?

Yes, definitely! You can top with fresh mint leaves (or dried mint!), or finely chopped parsley.

Can you store this lentil soup in the fridge?

Yes, transfer any leftovers to an airtight container, and store in the fridge for up to 3 days. Reheat when ready to eat.

Adasi (Persian Lentil Soup)

More soup recipes for inspiration!

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Adasi (Persian Lentil Soup)
5 from 1 vote

Adasi (Persian Lentil Soup)

Adasi, also known as Persian Lentil Soup, is a flavorful, one-pot dish that is a staple for my weeknight dinners.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4 to 6 people

Ingredients 

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 large yellow onion, minced
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 2 cups green lentils, rinsed
  • 8 cups water
  • 1 lemon, juiced, for serving
  • Crispy fried onions, optional

Instructions 

  • In a large pot on medium heat, add your olive oil until shimmering. Then, add in your minced onions, and stir for a couple of seconds.
  • Season with salt, pepper, turmeric, and cumin powder. Toss for another 1 to 2 minutes until your onions are softened, you don’t want any browning on here.
  • Then add in your rinsed lentils, give that a toss, and let the flavors combine for another 1 to 2 minutes.
  • Add in your water, bring the heat to medium-high, and bring your lentil mixture to a boil, and then to medium-low to low for a gentle simmer, until almost all of the water is absorbed, and the lentils are fully cooked through, about 20 to 30 minutes. The consistency should be stew-like, with just a little bit of liquid still available, and nice and thick. Adjust with more water as needed to reach your desired consistency.
  • Serve in bowls, topping with a big squeeze of lemon juice, extra-virgin olive oil, black pepper, and crispy fried onions (optional topping).

Nutrition

Calories: 410kcal, Carbohydrates: 60g, Protein: 25g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 31mg, Potassium: 965mg, Fiber: 30g, Sugar: 3g, Vitamin A: 47IU, Vitamin C: 19mg, Calcium: 78mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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