Persian Lentil Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Persian Lentil Soup (Adasi) simmers green lentils with onion, potato, and warming turmeric into hearty, comforting bowls finished with lemon and olive oil. This vegan, gluten-free staple preps in 10 minutes and cooks in 40, serving 6 with nourishing simplicity.

This soup is restorative, budget-friendly, and perfect for winter evenings. Turmeric and cumin create golden earthiness while lemon brightens each spoonful.

Why This Recipe Works

Green lentils hold shape while softening into creamy base. Potatoes add body without dairy. Sautéed onions build savory foundation. Turmeric stains beautifully golden. Lemon juice activates at end for maximum brightness.

Ingredients & Prep

• 2 cups green lentils, rinsed
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 medium potatoes, diced
• 1 tsp turmeric
• 1 tsp cumin
• 8 cups water or vegetable broth
• 2 tsp salt
• Juice of 2 lemons
• Fresh parsley for garnish

Step-by-Step Instructions

1. Heat oil in large pot over medium; sauté onion 8 minutes until golden.
2. Add garlic, turmeric, and cumin; cook 1 minute until fragrant.
3. Stir in lentils, potatoes, and water/broth; bring to boil.
4. Reduce to simmer; cook 30–35 minutes until lentils and potatoes tender.
5. Season with salt; blend partially for creaminess if desired.
6. Stir in lemon juice; serve with olive oil drizzle and parsley.

Flavor Variations

Storage Tips

Refrigerate 5 days; freeze 3 months. Flavors deepen overnight.

FAQs

Lentils tough?
Simmer longer; add hot water if needed.

Too thick?
Blend less; thin with broth.

No green lentils?
Red lentils work; cook 20 minutes.

Conclusion

Persian Lentil Soup warms with golden simplicity timeless comfort.

Persian Lentil Soup Recipe

Print Recipe

A comforting Persian lentil soup (Adasi) made with red lentils, warm spices, and a bright finish of lemon. Nourishing, simple, and perfect for chilly days.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup red lentils, rinsed
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 4 cups vegetable broth or water
• 1 tbsp tomato paste (optional)
• 1 tbsp fresh lemon juice
• Fresh parsley or cilantro, chopped (for garnish)
• Extra olive oil, for drizzling

Instructions

• 1. Heat olive oil in a pot over medium heat.
• 2. Add onion and sauté until soft and translucent.
• 3. Stir in garlic, cumin, turmeric, cinnamon, pepper, and salt; cook until fragrant.
• 4. Add red lentils, broth (or water), and tomato paste if using.
• 5. Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils are tender.
• 6. Blend partially or fully for desired texture.
• 7. Stir in lemon juice and adjust seasoning.
• 8. Serve warm, garnished with herbs and a drizzle of olive oil.

Notes

• Serve with flatbread or lavash.
• Add diced potatoes or carrots for extra heartiness.
• Keeps well refrigerated for up to 4 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 4g
• Sodium: 380mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg

Keywords: Persian lentil soup, adasi, lentil soup recipe