Adas means lentils in Persian and Adasi is a lentils soup that people have usually for breakfast. It is an easy recipe, slow cooking this soup and you will have a flavorful lentils soup.
Some add the meat broth for a richer taste. Since we are using ghee/clarified butter this is a vegetarian version but feel free to replace with oil of your choice to have a vegan Adasi.
Ingredients | 4 servings
- 250g / 2 cups lentils
- 1 L Water
- 1 tsp Turmeric
- 1 tsp Cumin
- 3 tbsp Clarified Butter
- 1 Onion (diced)
- Salt (to taste)
- Black Pepper (to taste)
- 1 tsp Corn or Potato Starch (optional)
Preparation
– In a big pot, on medium heat, sauté the diced onion.
– When they become golden, add the spices: turmeric & cumin & black pepper.
– Sauté spices for some seconds, to intensify their flavors.
– Add lentils followed by boiling water.
– On low heat, simmer for ⏳ 2 hours.
– 30 minutes before finishing: add salt.
➡️ Because salt increases the cooking time of the lentils and harden their texture. That’s why we add it toward the end of cooking time.
The final touch:
– Mix 1 tsp of corn or potato starch in half cup of cold water.
– Add the mix to Adasi. It will make the soup more shiny and creamy. Simmer for ⏳ 5 minutes and it’s ready.
Notes
- Adasi is served with golpar (Persian Hogweed), drops of lemon, fried onions or a knob of butter. (any of these alone is good enough 🙂 )
- Soak the lentils a night before, for a better and quicker result.
- It’s usually cooked with green lentils
Noosh e jan ☺️ (buon appetite in persian)
