Persian · Soup

Adasi (Persian Lentil Soup)

Name: Adasi (Persian Lentil Soup)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Persian
Ingredients: ¼ cup (60 ml) olive oil, divided; 2 large yellow onions, thinly sliced, divided; 1½ cups (300 g) green or brown lentils, rinsed; 3 garlic cloves, minced; 1 tbsp tomato paste; 1 tsp ground turmeric; ¾ tsp ground cumin; ½ tsp black pepper; 1 medium Yukon Gold potato, peeled and halved; 6 cups (1.4 L) water or unsalted vegetable broth; 1½ tsp fine sea salt, plus more to taste; Lime wedges and extra-virgin olive oil, for serving

Earthy green lentils, turmeric and potato under a crown of crisp onions.

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Prep: 15 min
Cook: 50 min
Serves: 6
Level: Easy

Photo by MRG90 · CC BY-SA 3.0 · Resized and converted to WebP for web display.

Adasi is a homestyle Persian lentil soup or stew often eaten for breakfast as well as lunch. The seasoning is deliberately simple. Green lentils provide earthiness, turmeric gives warmth, and a potato partially mashed into the pot creates body without cream.

Technique notes

Why this approach works

Browning part of the onion creates both a flavorful base and a crisp garnish.
A whole potato cooks with the lentils, then mashes back in for natural thickness.
Lime added at the table wakes up the earthy lentils.

Persian kitchen

Adasi (Persian Lentil Soup)

A warming Persian adasi recipe with green lentils, turmeric, cumin, potato and crisp onions—simple, vegan and deeply satisfying.

Ingredients

¼ cup (60 ml) olive oil, divided
2 large yellow onions, thinly sliced, divided
1½ cups (300 g) green or brown lentils, rinsed
3 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground turmeric
¾ tsp ground cumin
½ tsp black pepper
1 medium Yukon Gold potato, peeled and halved
6 cups (1.4 L) water or unsalted vegetable broth
1½ tsp fine sea salt, plus more to taste
Lime wedges and extra-virgin olive oil, for serving

Method

01
Make the onion garnish
Heat 2 tablespoons oil in a heavy pot over medium heat. Add half the sliced onions and cook for 12–15 minutes, stirring often, until deep golden and crisp at the edges. Transfer to a paper towel-lined plate.
02
Build the base
Add the remaining oil and onions to the pot and cook for 7 minutes until soft. Add the garlic, tomato paste, turmeric, cumin and pepper; cook for 1 minute.
03
Simmer
Add the lentils, potato, water and salt. Bring to a boil, then lower the heat and simmer partially covered for 35–45 minutes, until the lentils and potato are tender.
04
Thicken and serve
Lift out the potato, mash it roughly with a fork and stir it back into the soup. Simmer for 3 minutes, adding water if needed. Adjust salt and serve with crisp onions, lime and a drizzle of olive oil.

Cook’s notes

Green and brown lentils keep their shape better than red lentils and are the best fit here.
For a looser breakfast-style bowl, add another cup of hot water at the end.
The soup keeps for 4 days refrigerated; store the crisp onions separately.

Safety & allergens

Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.

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Research Edition

Good to know

Adasi questions

Is adasi eaten for breakfast?

Yes. In Iran it is commonly served as a hearty breakfast, especially in cooler weather, though it also makes an excellent lunch.

Do I need to soak lentils for adasi?

No. Green and brown lentils cook reliably without soaking. Rinse them and check for small stones before using.

Can adasi be frozen?

Yes. Freeze the cooled soup for up to 3 months. Add a little water while reheating because the lentils continue to absorb liquid.

Why this approach works

Adasi (Persian Lentil Soup)

Ingredients

Method

Make the onion garnish

Build the base

Simmer

Thicken and serve

Cook’s notes

Safety & allergens

Your field notes for Adasi

Adasi questions

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