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    Home » Recipes » Persian

    Iranian Adasi - Lentil Soup

    Published: Sep 16, 2020 Modified: Sep 15, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Bowl of lentils with a spoon.
    Pot of lentils.
    Pot of lentils with title text.

    Iranian Adasi is a slow-simmered lentil soup enjoyed for breakfast, often on weekends. Garnish with fresh lime, fried onion, fresh herbs, and Persian Tea Eggs.

    Bowl of lentils with a spoon.
    TABLE OF CONTENTS hide
    1 Why You Should Make this Recipe
    2 Ingredients
    3 How to Make Adasi
    4 More Persian Favorites
    5 Iranian Adasi

    Why You Should Make this Recipe

    This Iranian Adasi dish is a slow-simmered lentil soup traditionally enjoyed for breakfast. 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

    Ingredients for Persian lentils including onion and spices.

    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.

    How to Make Adasi

    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.

    Translucent onions in a pot with spices.

    Cook for a minimum of 8 hours. Monitor the water level and add more, if necessary.

    Note: You can cook the lentils in a slow-cooker (Amazon link opens in a new tab) on the low setting. Monitor the water level to make sure the lentils don't get dry.

    Consistency difference of lentils after four and eight hours.

    Smash some of the lentils against the side of the pot with a wooden spoon to thicken the soup. Serve warm with fresh limes and herbs, fried onions, and Persian Tea Eggs.

    More Persian Favorites

    I set out to learn all my favorite Persian family recipes with the help of my mom and Maman Joon (grandmother). My Farsi isn't fluent, so I created a Farsi Cooking Vocabulary Guide that you might find helpful if you're recreating your own family recipes and need some help. Here are some favorites:

    • Fesenjoon - Persian Pomegranate & Walnut Chicken Stew
    • Khoresh Bademjan - Persian Eggplant Stew
    • Ghormeh Sabzi - Beef & Herb Stew with Dried Limes
    • Khoresh e Beh (Persian Quince & Plum Stew)

    And of course, Steamed Basmati Rice. You can check out all my Persian recipes here.

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Bowl of lentils with a spoon.
    Print Recipe
    5 from 6 votes

    Iranian Adasi

    Iranian Adasi is a slow-simmered lentil soup enjoyed for breakfast, often on weekends. Garnish with fresh lime, fried onion, and fresh herbs.
    Prep Time5 mins
    Cook Time8 hrs
    Total Time8 hrs
    Course: Breakfast, Side Dish
    Cuisine: Persian
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 8
    Calories: 206kcal
    Author: Candice

    Ingredients

    • 2 cups green lentils washed
    • 1 onion diced
    • 2 tablespoon oil canola, avocado, or other flavorless oil
    • ½ teaspoon sea salt do not use table salt
    • ¼ teaspoon pepper
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon cumin
    • 6 cups water

    Instructions

    • 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.

    Nutrition

    Calories: 206kcal | Carbohydrates: 30g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 478mg | Fiber: 15g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 4mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    1. Emily

      February 02, 2023 at 12:09 pm

      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.

      Reply
    2. Mara Roman

      July 17, 2022 at 6:34 pm

      5 stars
      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!!

      Reply
      • Candice

        July 19, 2022 at 2:17 pm

        Thank you for sharing, Mara... will do!

        Reply
    3. Arezoo

      November 18, 2021 at 9:32 am

      5 stars
      It was supper tasty,I love it . Thank you for this recipe🥰

      Reply
      • Candice

        November 19, 2021 at 10:47 am

        You are so welcome. I'm glad you liked it, Arezoo... thank you for sharing!

        Reply
    4. Goli Khalafi

      November 08, 2021 at 4:15 pm

      5 stars
      It was delicious! Thank you for this recipe.

      Reply
      • Candice

        November 08, 2021 at 5:19 pm

        Glad you liked it, Goli... Thank you for sharing!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
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