Easy Persian Adasi Lentil Soup

Ingredients

Ingredients

• 2 cups green lentils
• 1 onion
• 2-3 garlic cloves
• 1 potato
• 0.5 tsp turmeric
• 0.5 tsp cumin
• 0.5 tsp cracked black pepper
• 1 tsp cinnamon
• 2-3 tbsp avacado oil
• 6-8 cups water or vegetable broth
• salt
• fresh lemon
• crispy fried onions
• butter

Instructions

1. Heat the oil in a large pot over medium heat and sauté the diced onion until golden and soft, about 8-10 minutes.
2. Stir in the minced garlic, turmeric, cumin, and black pepper and cook for 1-2 minutes until fragrant.
3. Add the diced potato if using and stir to coat in the spices.
4. Drain the soaked lentils and add them to the pot along with the boiling water or broth, salt, and cinnamon.
5. Bring everything to a boil, then reduce to low, cover, and simmer gently for 45-60 minutes until the lentils and potato are tender.
6. Mash a few potato cubes or lentils against the side of the pot to thicken the soup to a creamy consistency.
7. Ladle into bowls and top with crispy fried onions, a sprinkle of golpa, a squeeze of lime, and melted butter.

Notes

Fried onions really make it taste authentic.