Iranian Adasi - Lentil Soup
Iranian Adasi is a slow-simmered lentil soup enjoyed for breakfast, often on weekends. Garnish with fresh lime, fried onion, and fresh herbs.
Servings: 8
Calories: 206kcal
Ingredients
- 2 tbsp oil canola, avocado, or other flavorless oil
- 1 onion diced
- ½ tsp salt kosher, sea, or less table salt (about half, but taste and adjust)
- ¼ tsp pepper
- ¼ tsp ground turmeric
- 1 tsp cumin
- 2 cups green lentils washed
- 6 cups water
Instructions
- Heat the oil over medium heat. Saute the diced onion until translucent.2 tbsp oil, 1 onion
- Add the salt, pepper, turmeric, and cumin. Cook until fragrant, 30 seconds-1 minute.1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp ground turmeric, 1 tsp cumin
- 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.2 cups green lentils, 6 cups water
- 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
