Adasi Recipe Persian Lentil Soup for 5 Servings

Adasi Recipe Persian Lentil Soup

The sizzle of onions hitting hot olive oil, followed by that unmistakable earthy punch of turmeric, is the sound of my kitchen every Sunday. I used to think all lentil soups were just brown mush, but then I had authentic Adasi at a friend's house.

The steam rose from the pot, smelling of dried mint and citrus, and I realized this wasn't just a side dish it was a heritage bowl that transcends borders.

We aren't just boiling beans here; we’re building layers of flavor that turn affordable ingredients into something extraordinary. If you’ve struggled with bland soups or lentils that never seem to soften properly, trust me, you're in the right place.

I’ve made every mistake in the book, from over salting too early to under cooking the onions, and I've distilled those lessons into this specific method.

This dish is all about the contrast between the deep, savory lentils and the sharp, bright finish of fresh lemon juice. It's thick, hearty, and naturally plant based, making it a staple for anyone who craves comfort without the heaviness of cream.

Right then, let’s get into the details and make a pot that actually works.

The Science of Starch Release

Starch Gelatinization: Finely cubing the russet potato allows it to release amylose into the broth during simmering. This creates a natural, velvety thickness without needing flour or heavy cream.

Caramelization Kinetics: Sautéing the onions until they reach a deep golden brown creates Maillard reaction products that provide a savory "umami" base, compensating for the lack of meat.

Acid Integration: Adding lemon juice only at the end prevents the lentil skins from toughening. Acid strengthens the pectin in cell walls, which can stop lentils from softening if added too early.

Lipid Infusion: Sizzling dried mint in oil (Nana Dagh) releases fat soluble aromatic compounds that would otherwise remain trapped in the dried leaves.

This comparison helps you choose the best route for your schedule. While the stovetop is my favorite for monitoring the "sizzle," the slow cooker is brilliant for those chaotic weekends when you want to come home to a ready meal.

Soup Performance Data

Essential Ingredients and Swaps

To get the best results for this Adasi recipe Persian lentil soup, quality matters. Use a high-quality extra virgin olive oil and fresh lemons bottled juice simply won't give you that necessary zing.

• 2 cups dried brown lentils: Why this? They hold their shape better than red lentils while still softening.
• 6 cups vegetable broth: Why this? Provides a more complex savory base than plain water.
• 1 large yellow onion: Why this? High sugar content perfect for deep caramelization.
• 1 medium russet potato: Why this? High starch content ensures the soup thickens naturally.
• Turmeric, Cumin, Black Pepper: The trio that provides the warm, golden glow.
• Fresh lemon juice: The essential bright finish.

A bowl of this soup is fantastic on its own, but it becomes a full feast when served with a fresh Tabbouleh Recipe on the side to provide a crunchy, herbal contrast to the soft lentils.

Tools for the Job

• Heavy bottomed pot: A Dutch oven (such as a Lodge) is ideal for even heat distribution.
• Sharp chef's knife: For finely dicing the onion and cubing the potato.
• Fine mesh strainer: To rinse the lentils and remove any dust or debris.
• Small skillet: Used specifically for the mint garnish "bloom."

step-by-step Instructions

1. Rinse 2 cups dried brown lentils. Place them in a strainer and run cold water over them until the water is no longer cloudy.
2. Dice 1 large yellow onion. Aim for small, uniform pieces to ensure even browning.
3. Cube 1 medium russet potato. Peel it first, then cut into very small cubes (about 1/4 inch).
4. Sauté the onions. Heat 3 tbsp olive oil in your pot over medium heat and cook the onions until golden and translucent, about 8 minutes.
5. Bloom the spices. Stir in 1 tsp turmeric, 1/2 tsp cumin, and 1/2 tsp black pepper. Note: Toasting them in oil for 60 seconds unlocks the aromas.
6. Combine the base. Add the rinsed lentils, cubed potato, and 6 cups vegetable broth to the pot.
7. Simmer the soup. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes until lentils are buttery soft.
8. Season the pot. Stir in 1 tsp sea salt and 2 tbsp fresh lemon juice. Note: Always salt at the end to keep lentils tender.
9. Prepare the garnish. In a small pan, heat 1 tsp olive oil and 1 tbsp dried mint for 30 seconds until fragrant and dark green.
10. Finalize and serve. Ladle the soup into bowls and swirl a teaspoon of the mint oil over each one.

Chef's Tip: If you want an even creamier texture, take a potato masher and give the soup 3 or 4 good mashes directly in the pot. It breaks up a few potatoes and lentils to create a thicker "gravy" without losing the texture of the whole beans.

Fixing Common Soup Issues

Why lentils stay crunchy

It's incredibly frustrating when you've simmered for an hour and the beans still have a "bite." This usually happens if your lentils are old or if your water is very hard. Old lentils lose their ability to absorb water over time.

Why the broth looks grey

If your soup lacks that vibrant golden hue, you likely skimped on the turmeric or didn't sauté the onions long enough. The "glow" of Adasi comes from the interaction between the turmeric and the fat in the oil.

Common Mistakes Checklist ✓ Rinse lentils thoroughly to remove bitter dust and debris. ✓ Wait until the very end to add lemon juice and salt. ✓ Ensure the potato cubes are small enough to dissolve slightly. ✓ Don't burn the mint; it only needs 30 seconds in hot oil.

✓ Use a heavy pot to prevent the bottom from scorching during the long simmer.

Customizing the Flavor Profile

If you want a more substantial dinner, you can add some sautéed mushrooms along with the onions. They add a meaty texture that pairs beautifully with the earthiness of the lentils. For those who enjoy a bit of heat, a pinch of red pepper flakes during the spice blooming phase works wonders.

If you are serving this as part of a larger Mediterranean spread, it pairs beautifully with a cool Tzatziki Sauce Recipe and some warm pita bread. The creamy yogurt provides a lovely temperature and texture contrast to the hot soup.

• If you want it heartier: Add 1 cup of sliced mushrooms during the onion sauté.
• If you want it spicy: Increase the black pepper or add 1/4 tsp cayenne.
• If you want it smoother: Use an immersion blender for 5 seconds to partially purée.

Scaling Your Batch Size

Scaling Down (1/2 batch): Use a smaller 2 quart saucepan. The cooking time remains mostly the same, but check the liquid levels at 30 minutes to ensure it hasn't evaporated too quickly.

Scaling Up (2x batch): Use a large stockpot. You only need to increase the spices (turmeric and cumin) to 1.5x the original amount rather than doubling them, as their flavor carries easily in larger volumes. Liquid should be doubled exactly.

Myths About Cooking Lentils

Soaking lentils is a requirement. Unlike kidney beans or chickpeas, brown lentils are small and porous enough to cook perfectly from dry in about 45 minutes. Soaking them often leads to a mushy texture that lacks the characteristic "bite" of a good Adasi.

Salt makes lentils tough. While acid (like lemon or vinegar) definitely toughens the skins, recent kitchen science shows that salting the water doesn't actually stop them from softening. However, in this specific recipe, we wait until the end to better control the final flavor profile as the broth reduces.

Storage and Reheating Tips

Storage: This soup is actually better the next day. Store it in an airtight container in the fridge for up to 5 days. The starch from the potatoes will continue to thicken the soup as it sits, so you might need a splash of water when reheating.

Freezing: Adasi freezes beautifully. Place cooled soup in freezer safe bags or containers for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium low heat.

Zero Waste Tip: Don't throw away those lemon rinds! Toss them into your dishwasher for a fresh scent or use them to scrub your wooden cutting boards after dicing the onions. If you have leftover pita bread that’s gone stale, toast it with olive oil and za'atar to make croutons for the soup.

Creative Serving Ideas

While a simple bowl of Adasi is a meal in itself, the way you garnish it can change the entire experience. In many Persian homes, it's served with a side of "Sabzi Khordan" (fresh herbs like radish, green onions, and mint).

You can also serve this over a small bed of basmati rice for a more filling meal, similar to the concept of our Arabian Chicken and recipe. The rice absorbs the flavorful broth, making every bite incredibly satisfying. A dollop of Greek yogurt or a sprinkle of feta cheese on top can also add a creamy, tangy layer that complements the spices perfectly.

High in Sodium