Adasi is a Persian soup that can be served as a warm dish for breakfast or a light dinner. Adas is the Persian word for lentil and Adasi is an appetizing dish made with lentils.
Since 8000 years ago that archaeologists found lentils in ancient cities of Central Asia and the Middle East, lentils were used as edible seeds. Being easy to cook, make lentils an important cooking staple around the world.
Lentil: Tiny but Mighty
Ranging from brown and green to red and yellow, lentils are versatile healthy legumes. Lentils are all cooks favourite as they are available throughout the year and they easily match with various flavours.
These tiny lens-shaped legumes are highly beneficial nutrition. Lentil is known as a meat alternative because it is an excellent source of plant protein. Interestingly, lentils have a greater amount of protein than beef.
The high amount of magnesium, iron, and folate in this tiny legume protects the heart against diseases. Consuming lentils also helps to cure diabetes. Lentils are also a main source of B vitamins and minerals such as zinc, potassium, and phosphorous. This legume has low in calories but it’s rich in fibre and has a direct effect on balancing cholesterol and blood pressure level. Studies prove that lentil has antioxidants that can inhibit cancer cell growth.
Where to find adasi?
This appetizing gluten-free Persian dish is usually included in menus of breakfast buffet, soup shops or traditional teahouses.
Nikoo Sefat Ash and Ash-e Seyyed Mehdi in Tehran, Panahande Adasi Cafe in Yazd, Shiraz Traditional Ash and Khan Baba in Isfahan, Haftkhan Restaurant Complex in Shiraz are the famous places you can have this simply delicious Persian breakfast.
How to cook Adasi?
To have a yummy Adasi for four persons, all you need is:
- 1 medium-size onion, chopped
- 2 garlic cloves, chopped
- 2 cups green lentil
- 6 cups of water
- 1 Tbsp tomato paste
- 2 Tbsp flour
- 1 Tbsp turmeric
- 1 Tbsp ground angelica
- Salt & black pepper
- 3 Tbsp vegetable or olive oil
The first step is to wash and soak lentils in lukewarm water for about an hour.
On medium heat, saute the chopped onion and garlic. When they get a golden hue, add spices ( turmeric, ground angelica, salt, black pepper) and wheat flour. The flour will thicken your soup.
Now put the tomato paste in the pot and fry it for 3 minutes.
Then add the presoaked lentils to the pot.
Cover the mixture with six cups of water and bring the soup to boil.
After 20 minutes is the time to cover the pot and simmer the soup over low heat for an hour.
When lentils become crunchy and soft and the soup gets your desired thickness, Adasi is ready to be served.
Garnish Adasi with the crispy caramelized onion or a pinch of chilli flakes and some drops of olive oil.
Adasi will taste fabulous with fresh-squeezed lemon and some piece of bread especially toasted Sangak.
This is a simple and easy to cook recipe for a heartwarming meal on cold days. Enjoy this incredibly delicious vegan/vegetarian lentil soup. Noosh-e Jan!
Footnotes:
* To adjust the thickness of your Adasi you can add more water to dilute the soup or you can add a cup of potato cubes to have a thicker Adasi.
* Using canned lentils will reduce the cooking time significantly. In this way, you just need a few minutes to cook the ingredients to have a delicious Adasi with a soft texture.
Photos by Samaneh Zohrabi
Adasi_ Persian Lentil Soup
Ingredients
- 1 medium size onion chopped
- 2 garlic cloves chopped
- 2 cup green lentils
- 6 cups water
- 1 tbsp tomato paste
- 2 tbsp flour
- 1 tbsp turmeric
- 1 tbsp ground angelica
- 3 tbsp olive or vegetable oil
- Salt and Pepper
Instructions
- Wash and soak green lentils in lukewarm water for an hour
- Put a medium-size pot over heat and fry the chopped onion and garlic together in it
- Then add the turmeric, ground angelica, salt, pepper and flour, saute for 3 minutes
- Add tomato paste and stir for 3 minutes
- Add the soaked lentils and water to the pot
- Stir gently, and bring the soup to boil
- Then cover the pot and let the Adasi to simmer for an hour
- Adjust seasoning and garnish the lentil soup with the crispy onion, chili flakes and olive oil
Notes
- Adjust thickness of Adasi by adding more water to dilute it or add a cup of potato cubes to make it thicker.
- You can use canned lentils to reduce the cooking time.
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