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 Research Edition uses this approach

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.

Recipe status

Clear about what this page is—and is not.

Kitchen status: Dish cook-verified by Shadi HasanzadeNemati · Gastromica edition not yet test-cooked
Editorial graph: Source dossier rebuilt · 5/11 gates currently cleared
Publisher: JB · Founder & Publisher
Corrections: Policy and revision process

A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.

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Evidence behind this edition

What the research supports—and what this version changes.

Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.

Shared foundation

A thick Persian lentil soup/stew built from lentils, onion, turmeric and often potato, served at breakfast or as a simple meal.

This edition’s disclosed choices

Describe cumin and lime as Gastromica choices rather than defining ingredients.
Qualify breakfast frequency as documented home practice, not universal Iranian custom.

Safety and allergen record

Declared allergens: None identified in the base ingredient list; labels and cross-contact still require review.

Refrigerate within 2 hours, use within 3–4 days, and reheat soup to a boil or at least 165°F/74°C.

Ingredient labels and cross-contact must be checked for the actual brands used; USDA temperatures are safety floors, not claims that the current recipe was tested.

External cook verification

Shadi HasanzadeNemati is credited with preparing and publishing an independent version of this dish in Adasi Persian Lentil Soup Recipe for Unicorns in the Kitchen.

What this supports: dish identity, method, texture/doneness, serving result.

Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. This family-style version includes potato and vegetable stock and represents one of several regional/family approaches.

Sources consulted

Welcome golden Autumn with Iranian AdasiIran Press
Hearty Lentil Stew (Adasi)National Health Association
Adasi – Easy Persian Lentil SoupLabsalliebe

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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Your field notes for Adasi

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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 Research Edition uses this approach

Clear about what this page is—and is not.

What the research supports—and what this version changes.

Shared foundation

This edition’s disclosed choices

Safety and allergen record

External cook verification

Sources consulted

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

Keep cooking

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