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Bowl of Persian lentil soup topped with crispy fried onions on a wooden table.
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4.67 from 3 votes

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 Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Persian
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 4 to 6 people
Author: Lindsey Baruch

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

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