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Persian Lentil Soup Recipe

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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.

Ingredients

Scale
  • 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

Keywords: Persian lentil soup, adasi, lentil soup recipe

Find it online: https://dishfoody.com/persian-lentil-soup-recipe/