By Candice Walker on September 16, 2020 (Last updated September 15, 2020) This post may contain affiliate links. Read my disclosure policy.
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Iranian Adasi is a slow-simmered lentil soup enjoyed for breakfast, often on weekends. Garnish with fresh lime, fried onion, fresh herbs, and even Persian Tea Eggs or serve as one of the dishes in the spread of a classic Persian breakfast.
🌟Why you’ll love this recipe
This recipe works as a filling and tasty meal because lentils are so high in fiber and protein. They’re quick, easy and amazing flavor-absorbers.
The soup itself is a blend of classic flavors: onion, cumin, turmeric, salt, and pepper. Simple yet so good, you should make this Adasi if you’re looking for a warm, hearty soup suitable for vegetarians or vegetarians.
It’s also an easy prep-ahead slow cooker meal and can be sized up or down to feed as many people as you like!
🧾Ingredients in this recipe
lentils – “adasi” means “lentils” and green lentils are traditionally used in this recipe, though it should work with any lentils.
water – you can use stock instead of water in this recipe, though the adasi develop great flavors with the spices and onion on it’s own.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Heat the oil over medium heat. Saute the diced onion until translucent. Add the salt, pepper, turmeric, and cumin. Cook until fragrant, 30 seconds-1 minute.
Add the washed adasi (lentils) and water. Bring to a boil, then reduce to the lowest possible temperature. Cook for a minimum of 8 hours. Monitor the water level and add more, if necessary.
Pro Tip
You can cook the lentils in a slow-cooker on the low setting. Monitor the water level to make sure the lentils don’t get too dry.
Smash some of the lentils against the side of the pot with a wooden spoon to thicken the soup.
🍲 Related Recipes
I set out to learn all my favorite Persian family recipes with the help of my mom and Maman Joon (grandmother). Here are some favorites:
Heat the oil over medium heat. Saute the diced onion until translucent.
Add the salt, pepper, turmeric, and cumin. Cook until fragrant, 30 seconds-1 minute.
Add the washed lentils and water. Bring to a boil, then reduce to the lowest possible temperature. Cook for a minimum of 8 hours. Monitor the water level and add more, if necessary.
Smash some of the lentils against the side of the pot with a wooden spoon to thicken the soup. Serve warm.
Notes
You can cook the lentils in a slow-cooker on the low setting. Monitor the water level to make sure the lentils aren’t dry.Often served with fried onions, fresh herbs and lime, and Persian Tea Eggs.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
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11 Comments
What is the benefit of cooking for 8 hours or more? I love your recipes and I’m sure there is a reason. I’m just curious because I haven’t seen a lentil recipe before with a long cook time. I’m actually headed to the store for lentils right after I post my question so I can make this! I grew up eating Persian lentil soup with spinach, but I’m going to try your recipe as written for my first attempt before trying a version with spinach.
Great question, Hilary! Cooking the lentils for 8 hours or more forces the lentils to break down instead of hold their shape. Although the lentils will be cooked after a couple hours, this extra time creates almost a puree-like texture that is a key characteristic of adasi and makes it different than just any lentil soup.
Hi Connie, unfortunately I haven’t tried it myself yet but plan to in the next few weeks. If you try it before then please let us know if you were successful and what you tried. Here is what I’m going to try:
1-3/4 cups water
Pressure Cook setting.
10 minutes.
Natural pressure release for 10 minutes. Manual pressure release to vent any remaining steam.
I’ll come back and let you know if it needed more or less water.
My husband is from shiraz. My sister in law showed me this but in shiraz everyone adds meat to everything. ( including ash e reshteh). So we added some lamb and tomoato paste. Delicious.
Delicious and super easy to make. Need to plan ahead right timing and you are set for a great dish.
I added whole eggs to mine to make it a one stop protein power plate. Thank you!!
More recipes like this please!!
What is the benefit of cooking for 8 hours or more? I love your recipes and I’m sure there is a reason. I’m just curious because I haven’t seen a lentil recipe before with a long cook time. I’m actually headed to the store for lentils right after I post my question so I can make this! I grew up eating Persian lentil soup with spinach, but I’m going to try your recipe as written for my first attempt before trying a version with spinach.
Great question, Hilary! Cooking the lentils for 8 hours or more forces the lentils to break down instead of hold their shape. Although the lentils will be cooked after a couple hours, this extra time creates almost a puree-like texture that is a key characteristic of adasi and makes it different than just any lentil soup.
Haven’t made this yet and was wondering if cooking with the instant pot-is the water measurement the same? Also, how long do you cook in instant pot?
Hi Connie, unfortunately I haven’t tried it myself yet but plan to in the next few weeks. If you try it before then please let us know if you were successful and what you tried. Here is what I’m going to try:
1-3/4 cups water
Pressure Cook setting.
10 minutes.
Natural pressure release for 10 minutes. Manual pressure release to vent any remaining steam.
I’ll come back and let you know if it needed more or less water.
My husband is from shiraz. My sister in law showed me this but in shiraz everyone adds meat to everything. ( including ash e reshteh). So we added some lamb and tomoato paste. Delicious.
Delicious and super easy to make. Need to plan ahead right timing and you are set for a great dish.
I added whole eggs to mine to make it a one stop protein power plate. Thank you!!
More recipes like this please!!
Thank you for sharing, Mara… will do!
It was supper tasty,I love it . Thank you for this recipe🥰
You are so welcome. I’m glad you liked it, Arezoo… thank you for sharing!
It was delicious! Thank you for this recipe.
Glad you liked it, Goli… Thank you for sharing!