Easy Persian Recipes: Persian Lentil Soup

Adasi is a simple Persian lentil soup, usually made with lentils, onion and warm spices, then served hot with bread and a squeeze of lemon. This easy version uses familiar ingredients, cooks in one pot and leaves room for the regional and family variations that are common in Persian home cooking.

Ingredients

1 cup (190 g) brown or green lentils, picked over and rinsed
1 tablespoon (15 ml) olive oil
1 large yellow onion, about 1½ cups (225 g), finely diced
2 garlic cloves (about 6 g), finely chopped
1 teaspoon (3 g) ground turmeric
½ teaspoon (1 g) ground cumin
¼ teaspoon (0.5 g) ground black pepper
1 medium potato, about 8 oz (225 g), peeled if desired and cut into ½-inch (1 cm) cubes
1 small carrot, about ½ cup (60 g), finely diced
6 cups (1.4 L) water or low-sodium vegetable broth, plus extra as needed
1 teaspoon (5 g) kosher salt, then more to taste; use less if your broth is salted
1 dried Persian lime (limoo amani), optional
1 tablespoon (15 ml) fresh lemon juice, plus more to serve
2 tablespoons (8 g) chopped flat-leaf parsley, optional garnish

Instructions

Prepare the lentils and vegetables. Rinse the lentils in a fine-mesh sieve, removing any small stones or damaged lentils. Dice the onion, garlic, potato and carrot before you start cooking so they can go into the pot without delay. Brown or green lentils do not usually need soaking for this soup.
Soften the onion. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 6 to 7 minutes, stirring occasionally, until soft and translucent. Keep the heat moderate; the onion should soften rather than darken. If it begins to stick, add a tablespoon of water and scrape the bottom of the pot.
Bloom the spices. Add the garlic, turmeric, cumin and black pepper. Stir for about 30 seconds, just until fragrant. Do not let the garlic brown, as browned garlic can make the soup taste bitter.
Simmer the soup. Add the rinsed lentils, potato, carrot, water or broth, and salt. If using a dried Persian lime, pierce it two or three times with the tip of a knife and add it now. Bring the pot to a boil, then reduce the heat to low. Cover with the lid slightly ajar and simmer for 35 minutes, stirring once or twice so the lentils do not settle and catch on the bottom.
Check the texture. Taste a lentil. It should be tender all the way through but not completely disintegrated. If it is still firm, continue simmering and check every 5 minutes; older lentils can take longer. If the soup has become thicker than you like, stir in hot water a little at a time. For a naturally thicker bowl, mash a few potato pieces and lentils against the side of the pot and stir them back in.
Finish and serve. Remove the dried lime, if used. Stir in the lemon juice and taste before adding more salt, pepper or lemon. Ladle into bowls and add parsley if you like. Serve hot, with extra lemon wedges at the table.

Tips

Choose the right lentils. Brown or green lentils keep their shape while becoming tender, which gives adasi a pleasantly hearty texture. Red lentils cook faster and break down into a smoother, thicker soup; if substituting them, start checking after about 20 minutes and add water as needed.
Adjust the thickness near the end. Lentils continue absorbing liquid as they sit, so the soup may be thicker on the second day. Keep hot water nearby while cooking and loosen the pot gradually rather than adding a large amount at once.
Use dried lime carefully. Limoo amani adds a distinctive tart, slightly earthy citrus note, but it is optional and can taste bitter if the lime is crushed or left in too long. If you cannot find it, leave it out and use fresh lemon juice at the end. Lemon gives a brighter, fresher acidity rather than the deeper dried-citrus flavor.
Season in stages. Broth can contain quite a bit of salt, so begin with less than the listed amount if yours is salted. The lemon and salt are easiest to balance after the lentils are tender, when the soup’s final flavor and thickness are clear.

Serving Suggestions

Serve adasi as a main course in wide bowls with warm flatbread, such as lavash or pita, for dipping and scooping. A simple side of sliced cucumber, tomato and herbs adds a cool, crisp contrast to the soft lentils. You can also put lemon wedges, chopped parsley and a small dish of extra black pepper on the table so everyone can finish their own bowl.

For a more substantial meal, pair the soup with a small plate of rice or a salad dressed with lemon and olive oil. If you are serving several Persian dishes, adasi works well as a light first course before a rice-based main. Its gentle turmeric and cumin flavor is savory without being hot, so it can sit comfortably alongside more strongly seasoned food.

Variations

Adasi has many household and regional versions, so treat this ingredient list as a practical, flexible starting point rather than a single definitive formula. Some versions are little more than lentils, onion and seasoning; others include potatoes, carrots or additional spices. For a simpler pot, omit the carrot and potato and use the same amount of lentils and liquid, checking the texture as it simmers.

For a thicker, more porridge-like bowl, mash more of the cooked lentils and potatoes or briefly blend a portion of the soup with an immersion blender. Keep the blender head submerged to avoid splashing hot liquid, and do not blend the whole pot unless you want a smooth texture. For a thinner soup, add hot water or broth until it is easy to ladle.

To make the soup vegan, use olive oil and water or vegetable broth; the recipe is already meat-free. If you want a richer finish, drizzle a little extra olive oil over each bowl. You can also add a pinch of cinnamon alongside the cumin for a warmer aroma, but use a light hand so it does not overpower the lentils. For more tang, offer extra lemon at the table instead of increasing the lemon in the whole pot.

Storage and Reheating

Let the soup stop steaming heavily, then transfer it to shallow, covered containers and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The lentils will soak up liquid as they chill, so expect the stored soup to be thicker than it was in the pot.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of water or broth to loosen it and heat until steaming throughout; leftovers should reach 165°F (74°C). If reheating on the stove, avoid a hard boil that can make the lentils break down further. You can freeze cooled soup in airtight freezer-safe containers for up to 3 months for best quality. Thaw it overnight in the refrigerator, then reheat as above; add fresh lemon after reheating to restore its bright flavor.

Frequently Asked Questions

Do I need to soak lentils for adasi?

No. Brown and green lentils are small enough to cook in this soup without soaking, and rinsing them is usually sufficient. Soaking can shorten the cooking time, but it also makes the timing less predictable, so begin checking early if you choose to soak them. Discard any soaking water and use fresh liquid for the soup.

Can I make Persian lentil soup with canned lentils?

Yes, but the texture and timing will change. Drain and rinse about 3 cups (about 510 g) of canned lentils, then simmer the vegetables and spices in the liquid until the potato and carrot are tender. Stir in the canned lentils for the last 5 to 10 minutes so they heat through without becoming mushy. Use less salt at first because canned lentils and broth may already be salted.

Why are my lentils still firm after 35 minutes?

Lentils can take longer when they are older, and acidic ingredients can slow softening. This recipe adds lemon at the end for that reason. Keep simmering gently and check every 5 minutes, adding hot water if the pot is getting too thick. Avoid adding more lemon until the lentils are tender.

What can I use instead of a dried Persian lime?

You can simply omit it and finish the soup with fresh lemon juice. A dried Persian lime has a more concentrated, earthy and slightly fermented citrus character, while fresh lemon tastes sharper and cleaner. Do not add lemon juice at the beginning as a direct substitute; add it after cooking and adjust to taste.

Can I prepare adasi ahead of time?

Yes. The soup can be cooked a day or two ahead and refrigerated in a covered container. Its flavor settles as it rests, though the lentils will continue absorbing liquid. Reheat it gently with a little water or broth and taste again for salt and lemon just before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).