Adasi - Persian Lentil Soup
Lentil Soup always brings back memories of hiking in the Tehran mountains, like "Darakeh", "Azghal Chal", and "Palang Chal". What I adore about Iran is the guarantee of finding a café or a little shop wherever you wander. It's hilarious how Iranians sometimes hike just to taste the food along the way or at the mountaintop!
I remember there was a café run by a kind old man, the café exuded an air of familiarity and comfort. Inside, the aroma of lentil soup danced in the air, inviting us to pause and savour the moment. Seated together, we shared stories and laughter over hearty bowls of soup. It's these spontaneous food adventures that make every hike an unforgettable journey.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 10min Soak: 1 to 2h Cook: 45min Total: 55min
Ingredients (serving 2 as a main or 4 as a starter)
1.2l / 5 cups freshly boiled water
200g / 1 cup dried green lentils, soaked in water for 1 to 2 h
3 onions (2 medium, 1 large), two finely chopped and one finely sliced
4 tbsp vegetable oil or ghee
2 tbsp butter
1/2 tbsp tomato paste
2 tsp plain flour (optional)
1 tsp turmeric
1 tsp cumin
1/2 tsp black pepper
Salt to taste
Method
Let the finely chopped onions caramelise gently in a pan with 2 tbsp ghee over low to medium heat, until their colour turns golden. This will take about 15 minutes.
Then add the butter, tomato paste, turmeric, cumin and black pepper to the onions. Combine everything and let this paste sauté for about 2 minutes.
Rinse the soaked lentils and add them to the onion mixture. Cover everything with the freshly boiled water and bring it to a simmer. Season with salt. Then reduce the temperature to low, put on the lid and let the soup simmer.
After 30 minutes of cooking time, remove 1.5 cups of the Adasi and transfer it to a blender. Blend the soup and return it to the Adasi in the pot. This will give it a creamier, thicker texture.
Let the soup simmer for another 15 minutes without the lid on.
Gently caramelise the sliced onions in a pan with 2 tbsp vegetable oil over low to medium heat, until they turn golden. This will take about 15 minutes. Then transfer the caramelised onions to a strainer, so that any excess fat can drip away and they become crispy.
The Adasi will be ready now. If you would like it thicker, you could combine a quarter glass of water with the plain flour to make a slurry. Add it to the soup and stir it in. Let it simmer gently until it has thickened to your liking.
Taste the Adasi and season it with more salt, if necessary. Serve it topped with caramelised onions, a dash of fresh lemon juice and olive oil. Enjoy!
I’d love to see your Adasi! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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