Adasi Persian Lentil Soup Recipe
Adasi is a classic Persian lentil soup that's vegetarian and gluten free. Learn how to make this easy Persian recipe with this step by step tutorial and video.
Servings: 6 servings
- 2 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 russet potatoes washed, peeled and diced
- 2 cups green lentils
- ½ teaspoon Turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups vegetable stock
Heat olive oil over medium heat. Saute onion and garlic until golden brown.
Add in the potatoes and cook for a few minutes.
Add in the green lentils, turmeric, salt and pepper. Stir well.
Pour in the vegetable stock and stir. Bring it to simmer, cover and cook for about 25 to 30 minutes until the lentils are fully cooked.
Taste and add more salt and pepper if needed.
Serve with a light drizzle of olive oil and some lemon juice.
- Store the leftovers in an airtight container and refrigerate for up to 5 days.
- This soup is perfect for meal prep so you can make a large batch and enjoy it during the week.
- Adasi is vegetarian and gluten free. If you don't want it to be vegetarian, then you can use chicken stock instead of vegetable stock.
Serving: 6g | Calories: 339kcal | Carbohydrates: 56g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Sodium: 1650mg | Potassium: 914mg | Fiber: 20g | Sugar: 5g | Vitamin A: 691IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 5mg