Iranian Lentil Soup (Adasi) with Potato and Warm Spices

Iranian lentil soup, often called adasi, is a comforting Persian dish of lentils simmered with onion, potato, and gentle spices until thick and tender. Recipes vary by household and region; this version uses turmeric and cumin, with lemon added at the table for a bright finish.

Ingredients

2 tablespoons olive oil (30 ml)
1 large yellow onion, finely chopped, about 1 1/2 cups (200 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 teaspoon ground turmeric (3 g)
1 teaspoon ground cumin (2 g)
1/4 teaspoon ground black pepper (0.5 g)
1 1/2 cups brown or green lentils, picked over and rinsed (300 g)
6 cups low-sodium vegetable broth or water (1.4 L)
2 medium Yukon Gold or russet potatoes, peeled and cut into 1/2-inch cubes, about 2 cups (300 g)
1 1/2 teaspoons fine salt (9 g), plus more to taste; use less if your broth is salted
2 tablespoons fresh lemon juice (30 ml), plus lemon wedges for serving
1/4 cup chopped parsley or cilantro for garnish, optional (10 g)
1/4 teaspoon ground cinnamon for a warm, optional finish (0.5 g)

Instructions

Prepare the lentils and vegetables. Sort through the lentils for small stones or damaged pieces, then rinse them under cool running water and drain. Finely chop the onion, mince the garlic, and cut the potatoes into evenly sized cubes so they cook at about the same rate. Brown or green lentils hold their shape while becoming tender; red lentils break down more quickly and make a softer, less traditional-textured soup.
Soften the onion. Warm the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 10 minutes, stirring now and then, until soft and translucent with a few lightly golden edges. Lower the heat if it starts to brown deeply. The goal is a sweet, mellow base, not crisp onions or a scorched layer on the bottom of the pot.
Bloom the aromatics. Stir in the garlic, turmeric, cumin, black pepper, and optional cinnamon. Cook for 1 minute, stirring continuously, just until fragrant. Spices can turn bitter if left against a hot pot without stirring, so add the liquid promptly if they begin to darken or stick.
Simmer the lentils. Add the rinsed lentils and broth or water, then stir and scrape the bottom of the pot to loosen any browned onion. Bring the liquid to a boil, which should take about 4 minutes, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 25 minutes, stirring once or twice. A vigorous boil can split the lentils and make the bottom catch before the centers are tender.
Add the potatoes and salt. Stir in the potatoes and salt. Return the soup to a gentle simmer, partially cover, and cook for 20 minutes, stirring every 5 minutes or so. Check a potato cube and several lentils: both should be tender when pressed with a spoon, with the lentils mostly intact. If the pot looks dry before they are ready, stir in hot water 1/2 cup (120 ml) at a time.
Adjust the thickness and finish. For a thicker, creamier bowl, mash a few potato cubes and lentils against the side of the pot, then stir them back in. For a looser soup, add hot water a little at a time. Simmer uncovered for 5 minutes, then remove the pot from the heat and stir in the lemon juice. Taste and adjust the salt, pepper, or lemon. Serve hot with chopped parsley or cilantro, if using.

Tips

Choose the right lentils. Brown and green lentils are the dependable choice because they become tender without dissolving completely. Red lentils can work in a pinch, but start checking them after about 15 minutes of simmering; they may turn soft before the potatoes are done. If using them, cook the potatoes until tender and stir in the red lentils for only the last 15 to 20 minutes.
Keep the simmer gentle. A low, steady bubble helps the lentils cook evenly and keeps the soup from sticking. Stir more frequently near the end, especially if you mash some of the lentils or use a wide, shallow pot. Add a little hot water if the mixture thickens before the potatoes are tender.
Season in stages. Broth can vary considerably in saltiness, so use less salt at first if yours is not low-sodium. Lemon is best added near the end, then adjusted at the table; too much early acidity can slow softening and can make it harder to judge the final balance.
Cut the potato evenly. Pieces around 1/2 inch (1.3 cm) cook in the specified time. Larger chunks may need a few extra minutes, while small dice can fall apart. Keep the pieces similar in size and check them with a fork rather than relying only on the clock.

Serving Suggestions

Serve adasi in warm bowls with lemon wedges so each person can add acidity to taste. A spoonful of plain yogurt is a useful cool contrast, though it is not necessary and makes the bowl no longer dairy-free. Chopped parsley or cilantro adds freshness; a little extra black pepper or a drizzle of olive oil gives the surface a simple finish.

For a more substantial meal, offer warm flatbread such as lavash or pita for dipping, or serve the soup with rice and a crisp salad of cucumber, tomato, and herbs. Pickles or sliced radishes can bring a sharp, crunchy contrast to the soft lentils and potatoes. Adasi is also commonly enjoyed as a satisfying breakfast or light meal, so it need not be reserved for dinner. If serving a group, keep the soup warm over very low heat and set out lemon separately; prolonged boiling can make the lentils break down further.

Variations

There is no single fixed formula for Iranian lentil soup. Some cooks keep the ingredient list spare, while others use more onion, different spices, or a thinner broth. This recipe is a practical home-style version rather than a claim to represent every regional or family preparation.

Make it without potatoes. Leave them out and begin checking the lentils after 30 minutes total simmering. The soup will be less starchy and usually a little thinner; mash a small scoop of lentils to thicken it if you like.
Add a gentle heat. Stir in 1/4 teaspoon (0.5 g) of cayenne with the other spices, or pass chili flakes at the table. Keep the amount modest so the cumin and turmeric remain noticeable.
Use water instead of broth. Water keeps the flavor clean and is a perfectly workable choice. Taste carefully near the end and adjust the salt, pepper, and lemon; broth contributes savory depth that water does not.
Use dried lime if available. A dried Persian lime, sometimes sold as limoo amani, can add a distinctive tart, slightly earthy aroma. Pierce one or two whole dried limes and simmer them with the lentils, then remove them before serving. If you cannot find them, lemon juice is a practical substitute, but it tastes brighter and less complex.
Make it extra smooth. Use a potato masher to crush part of the finished soup, or briefly blend a portion and return it to the pot. Avoid blending the whole pot for too long if you want some lentil and potato texture to remain.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. It thickens as the lentils and potatoes absorb liquid, so stir in a splash of water or broth when reheating. Warm it in a covered saucepan over medium-low heat, stirring regularly, until steaming throughout. For food safety, reheat leftovers to 165°F (74°C); check the center with a food thermometer if you need to verify the temperature.

To freeze, cool the soup promptly, portion it into freezer-safe containers, and leave a little room for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat as described above. The potatoes may become slightly softer after freezing, and the soup may separate a little; a good stir while it warms usually brings it back together. Add fresh lemon after reheating so its flavor stays bright. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Do I need to soak the lentils first?
No. Brown and green lentils cook in the pot without soaking, which keeps the preparation simple. Rinse and sort them before cooking, and allow enough simmering time for the centers to become tender. If your lentils are unusually old, they may take longer, so check their texture before adding the potatoes or extend the simmer as needed.

Can I use canned lentils?
Yes, but the timing changes. Drain and rinse about 3 cans of lentils, each roughly 15 ounces (425 g), and add them with the potatoes rather than simmering dried lentils first. Use about 4 cups (950 ml) broth to start, cook until the potatoes are tender, and add more liquid if needed. Canned lentils are already soft, so stir gently to keep them from breaking apart.

Why are my lentils still firm?
They may need more time, especially if they are older, or the pot may be simmering too gently to cook them through. Continue cooking at a steady, gentle simmer and check every 5 minutes. Acidic ingredients such as lemon should go in near the end, as in this recipe. If the liquid is getting low, add hot water rather than letting the lentils scorch.

How can I make the soup thicker or thinner?
For a thicker consistency, mash some of the cooked potato and lentils against the pot, or simmer uncovered for a few extra minutes while stirring. For a thinner soup, add hot water or broth in small amounts until it is the way you like it. Remember that adasi thickens as it stands and again after chilling, so a bowl reheated the next day may need extra liquid.

Is Iranian lentil soup vegetarian or vegan?
This version is vegan when made with vegetable broth or water and served without yogurt. It contains no meat, eggs, or dairy in the soup itself. If you serve it with yogurt or another topping, offer that separately so guests can choose. Check the label on packaged broth if you need to avoid a particular ingredient.

What can I use instead of cumin or turmeric?
Both spices help give this version its warm, familiar flavor, but you can adjust them to taste. Ground coriander can replace some or all of the cumin for a softer, citrusy note, while leaving out turmeric mainly changes the color and earthy flavor. There is no exact substitute for turmeric, so simply omit it rather than adding a large amount of another spice.

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