Persian Lentil Soup

Persian Lentil Soup is almost a vegetable-based meal. Since we use various vegetables in cooking Adasi, it is beneficial and nourishing. The ingredients utilized in preparing Persian Lentil Soup are onion, garlic, potato, carrot, tomato paste, and some flavoring like salt, turmeric, pepper, cinnamon, and angelica powder (Golpar). After sautéing onion and garlic, you must add presoaked lentil, cover it, and cook for 20 minutes. After 20 minutes, add other vegetables and allow them to cook.

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Course: Appetizer, Breakfast

Cuisine: Persian

Keyword: Adasi, Persian Lentil Soup

Prep Time: 10

Cook Time: 1

Servings: people

Calories: 405kcal

Ingredients

1 large onion
1 glove of garlic
1 medium-size potato
1 medium-size carrot
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon cinnamon
1 teaspoon angelica powder (Golpar)
2 tablespoon potato paste
2 tablespoon lemon juice
2 tablespoon all-purpose flour
4 tablespoon vegetable oil
6 glasses water
Some barberries for topping

Instructions

Soak the lentil for 1 hour.
Peel the onion, garlic, potato, carrot.
Slice the onion, chop the garlic, and dice the potato and carrot.
Grab a suitable size of the pan and put it on a medium flame and pour the vegetable oil and heat it.
Sautéthe onion and garlic in it.
After sautéing onion and garlic, add presoaked lentil plus six glasses of water.
Cover the pan and let it simmer for 20 minutes.
After 20 minutes of lentil half-cooked, uncovered the pan, add diced carrot and potato, and let them cook for another 20 minutes.
After that, add lemon juice and all-purpose flour to the meal and let it boil for 10minutes until it thickens.
Pour it into a suitable bowl and decorate it with fried onion and barberries.
It is ready to serve.

Notes

Uniqop`s advice

You can serve any kind of flatbread along with Persian Lentil Soup(Adasi). But fresh Noon-e-Sangak will be more pleasant.
If you serve it, it will be more pleasant.
You can use other kinds of lentil (red or black) instead of green lentil in the cooking of Adasi.

Nutrition