Adasi (Persian lentil soup)

Name: Adasi (Persian lentil soup)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Middle Eastern
Ingredients: 6 cups freshly boiled water; 1 cup dried green lentils, soaked in water for 2 hours; 2 medium yellow onions, finely sliced; 3 shallots, finely sliced; 5 small to medium potatoes, peeled and cubed; 5 tbsp vegetable oil (3 tbsp for caramelizing onions, 2 tbsp for caramelizing shallots); 1.5 tbsp tomato paste; 1 tbsp Advieh (Persian spice mix); 1 tbsp turmeric; 1.5 tsp cumin; 1/2 tsp black pepper; Salt to taste; 2 tbsp plain flour; 1 lemon (juice, to taste)

9 steps

Prep:15minCook:1h

Indulge in the rich flavors of Persian cuisine with this aromatic adasi recipe. Tender green lentils and potatoes are simmered to perfection in a fragrant blend of caramelized onions and a medley of Persian spices, including the exotic Advieh. This traditional spice blend, featuring aromatic notes of cinnamon, cardamom, cloves, cumin, and dried rose petals, infuses the soup with layers of warmth and complexity. Finished with a splash of citrus from lemon juice, each spoonful of this adasi is a culinary journey through the vibrant flavors of Iran. Topped with golden caramelized shallots and a drizzle of olive oil, this dish is a true celebration of Persian hospitality, inviting you to savor every aromatic bite and embrace the essence of this beloved cuisine.

Updated at: Fri, 12 Apr 2024 13:39:55 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories372.2 kcal (19%)

Total Fat12.8 g (18%)

Carbs54 g (21%)

Sugars6.4 g (7%)

Protein13.4 g (27%)

Sodium147.3 mg (7%)

Fiber14.8 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6 cupswater

freshly boiled

1 cupdried green lentils

soaked in water for 2 hours

2yellow onions

medium, finely sliced

3shallots

finely sliced

5potatoes

small to medium, peeled and cubed

5 Tbspvegetable oil

3 tbsp for caramelizing onions, 2 tbsp for caramelizing shallots

1 ½ Tbsptomato paste

1 TbspAdvieh

Persian spice mix

1 Tbspturmeric

1 ½ tspcumin

½ tspblack pepper

salt

to taste

2 Tbspplain flour

1lemon

juice, to taste

Instructions

Step 1

In a pan, heat 3 tablespoons of vegetable oil over low to medium heat. Add the sliced yellow onions and gently caramelize them until golden brown, about 8 to 10 minutes.

Step 2

Add the tomato paste, turmeric, cumin, Advieh, and black pepper to the caramelized onions. Combine everything and let this paste sauté for about 3 to 4 minutes.

Step 3

Rinse the soaked lentils and add them, along with the peeled and cubed potatoes, to the onion mixture.

Step 4

Pour in the freshly boiled water, enough to cover everything, and bring it to a simmer. Season with salt to taste. Then, reduce the temperature to low, cover with a lid, and let the soup simmer for at least 30 minutes.

Step 5

In a small bowl, combine a quarter glass of water with the plain flour to make a slurry. Add this slurry to the adasi in the pot, stirring well to incorporate. This will give the soup a thicker texture.

Step 6

Remove 1.5 cups of the adasi and transfer it to a blender. Blend the soup until smooth and return it to the pot. This will give the soup a creamier texture. Let the soup simmer for another 15 minutes without the lid on.

Step 7

In another pan, heat 2 tablespoons of vegetable oil over low to medium heat. Add the sliced shallots and caramelize them until golden brown, about 10 to 15 minutes. Transfer the caramelized shallots to a kitchen towel to remove excess oil.

Step 8

Taste the adasi and adjust the seasoning with more salt, if necessary. Turn off the heat and add the lemon and lime juice, stirring gently to combine.

Step 9

Serve the adasi hot, topped with caramelized onions, a slice of lemon, and a drizzle of olive oil. Enjoy your flavorful and comforting Persian adasi!