Adasi (Persian Lentil Soup)
A hearty, spiced lentil soup traditionally enjoyed for breakfast in Iran, quick to simmer and perfect for a comforting start to the day.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 3 minutes.
-
Step 2 of 5
Add the garlic, carrot, turmeric, cumin and coriander; stir and cook for another minute until fragrant.
-
Step 3 of 5
Stir in the rinsed lentils and water or broth, bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 20‑25 minutes until the lentils are soft.
-
Step 4 of 5
Season with salt, pepper and dried mint, then blend half of the soup with a immersion blender for a smoother texture, leaving the rest chunky.
-
Step 5 of 5
Ladle the soup into bowls, garnish with fresh cilantro if using, and serve hot with warm flatbread.
Notes from the kitchen
If red lentils are unavailable, use split yellow lentils; the soup thickens faster, so add a little extra water. Store leftovers refrigerated for up to 3 days; reheat gently to avoid splitting the lentils.
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