Adasi is a nourishing Persian lentil soup, packed with flavorful spices and simple, wholesome ingredients. This comforting dish is commonly eaten for breakfast or as a light meal, providing plant-based protein and warmth. Made with lentils, onions, and aromatic spices, Adasi is both hearty and healthy, perfect for a cozy, satisfying dish.
Adasi is a centuries-old dish in Persian cuisine, known for its simple ingredients and nourishing properties. Lentils have been a staple in Persian cooking since ancient times, valued for their sustainability, affordability, and high nutritional content.
Traditionally, Adasi was eaten as a hearty breakfast in Iran, providing long-lasting energy for the day ahead. It is especially popular during winter months and Ramadan, as it is both comforting and filling. Unlike other Persian soups, Adasi is often enjoyed on its own or with bread, making it a quick and satisfying meal.
Over time, variations of Adasi have developed, with some families adding potatoes, tomato paste, or Persian dried limes (limoo amani) for added depth. Today, it remains a beloved comfort food in Persian households, enjoyed by all ages.
Ingredients
1 ½ cups green or brown lentils
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium potato, diced (optional, for extra creaminess)
1 tbsp tomato paste (optional, for depth of flavor)
4 cups water or vegetable broth
1 tsp turmeric
½ tsp cumin
½ tsp black pepper
½ tsp salt (adjust to taste)
½ tsp cinnamon (optional, for warmth)
1 tbsp olive oil or butter
1 tbsp fresh lemon juice (for serving)
2 tbsp chopped parsley (for garnish, optional)
Directions
Cook the Lentils:
Rinse the lentils under cold water. In a pot, add the lentils and 4 cups of water or broth. Bring to a boil, reduce heat, and simmer for 20-25 minutes, until the lentils are soft.
Sauté the Aromatics:
In a separate pan, heat olive oil or butter over medium heat. Add chopped onions and sauté until golden brown. Stir in garlic, turmeric, cumin, black pepper, and cinnamon. Sauté for 1-2 minutes, until fragrant. Add tomato paste (if using) and cook for another minute.
Combine & Simmer:
Add the sautéed mixture to the pot of cooked lentils. Stir in diced potatoes (if using) and simmer for 15 more minutes, until everything is tender. Taste and adjust salt and seasoning as needed.
Serve:
Ladle into bowls and drizzle with fresh lemon juice. Garnish with chopped parsley. Serve with Persian flatbread (Lavash or Sangak) and fresh herbs.
