Adasi (Persian Lentil Soup)
on Feb 20, 2024, Updated Feb 06, 2025
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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). To pair this with dinner, try our Saffron Salmon with Shirazi Salad.
Why You’ll Love This Recipe
Adasi is a popular and classic Persian soup made of lentils and spices. I got introduced to Adasi by my husband, Danny, and now it’s one of my go-to stews on a cold, cozy night.
- Comforting and Nourishing: This is a protein-riched lentil stew that is aromatic, and combines simple ingredients.
- Quick: We love to make this soup because it comes together all in 1 pot, and it cooks really fast. You just need the lentils to cook in the broth with the aromatics!
- Great for Prep: You can go ahead and prep this soup ahead of time, and just warm up when you want to eat it.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
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 finish 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.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Rinse your Lentils: Make sure you’re rinsing your lentils so that you get off all the film from the outside of the lentils.
- Garnish: Top with crispy onions, freshly squeezed lemon juice, or yogurt! My husband, Danny, loves to top with lots of extra-virgin olive oil.
- Storing: Transfer any leftovers to an airtight container, and store in the fridge for up to 3 days—reheat when ready to eat.
How to Make Persian Lentil Soup
Step 1: 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.
Step 2: 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 to a boil, and simmer until the lentils are cooked through.
Step 3: Serve in bowls, topping with a big squeeze of lemon juice, extra-virgin olive oil, black pepper, and crispy fried onions (optional topping).
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve this Persian Lentil Soup recipe? We have you covered!
- Serve alongside some Crunchy Salads: Roasted Beet Salad with Labneh or Endive Caesar Salad with Harissa Breadcrumbs.
- Other Persian Favorites: To round this recipe out for a Persian feast, pair it with our Persian Shallot Yogurt Dip, Kashke Bademjan, or Saffron Salmon with Shirazi Salad.
- Dessert: Serve Nutmeg and Orange Ricotta Fritters with Berry Jam for dessert after your salmon dinner!
Persian Lentil Soup FAQs
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 was first 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 restaurant as well, we are always ordering it!
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.
Yes, definitely! You can top with fresh mint leaves (or dried mint!), or finely chopped parsley.
Yes, transfer any leftovers to an airtight container, and store in the fridge for up to 3 days—reheat when ready to eat.
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Adasi (Persian Lentil Soup)
Equipment
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).
Notes
- Rinse your Lentils: Make sure you’re rinsing your lentils so that you get off all the film from the outside of the lentils.
- Garnish: Top with crispy onions, freshly squeezed lemon juice, or yogurt! My husband, Danny, loves to top with lots of extra-virgin olive oil.
- Storing: Transfer any leftovers to an airtight container, and store in the fridge for up to 3 days—reheat when ready to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite soups during the winter! Cozy and easy!