Persian Lentil Soup – Mother In law’s Recipe

About This Persian Lentil Soup

Lentil soup, or Adasi in Persian, is one of the classic breakfast dishes in Iran. It’s often served as a main dish or alongside bread, omelets, or even jam and cheese. In my husband’s family, though Adasi isn’t limited to breakfast, we also enjoyed it as lunch or dinner, usually paired with lavash, the soft Iranian flatbread.

There’s a cultural saying in Iran that lentils are “brain food.” Many parents encourage their children to start the day with lentil soup because it can make people smarter. And they weren’t far off, lentils are naturally rich in B vitamins that support brain health.

Some of my favorite memories of Iran are tied to this tradition. I still remember mornings in Tehran when I woke up to the smell of Maman’s tomato-based lentil soup simmering in the kitchen. By the time I was up, my husband would be toasting lavash to eat with it, filling the whole house with the smell of toasted bread and the soup. Even as someone who doesn’t usually eat breakfast, I could never resist. My trips to Iran are always filled with moments like these in Maman’s kitchen. Soaking in the aroma of sautéed onions, garlic, and turmeric, learning pieces of her cooking wisdom.

Table of Contents

• About This Persian Lentil Soup
• Why You Will Like This Lentil Soup
• Ingredients To Make Persian Lentil Soup
• Is Lentil Soup Healthy?
•  Other Persian Recipes You Might Like

Why You Will Like This Lentil Soup

• Authentic Persian lentil soup recipe– This is the recipe I have adapted from my mother-in-law, with just a tiny tweak to reduce the processed ingredients. It is an authentic Persian recipe that is delicious and approved by my Persian husband every time.

• Easy to make– Only basic ingredients and simple preparation are involved. Once you have everything set in the pot, you can continue with your own tasks while waiting for it to cook.

• Naturally wholesome – This recipe keeps it simple with all-natural ingredients. No chicken cubes, no bottled condiments, and no refined sugar, just real food.

• Cost-effective– The ingredients needed to make this Persian lentil soup are mostly basic staples that you can find easily at any time.

• Nutritious and satisfying– This soup isn’t just comforting and hearty, it’s also full of protein, fiber, and natural goodness.

• Vegan lentil soup – All the ingredients used to make this lentil soup are plant-based.

Ingredients To Make Persian Lentil Soup

• Lentils – Brown or green lentils are the classic choice for Adasi. If green lentils aren’t available, French lentils make a great substitute.
• Onion – Red onion gives the best depth of flavor in this soup. White onion is a good choice if you want a subtler taste.
• Garlic – For a stronger natural flavor, consider grating the garlic.
• Tomato extract – Tomato puree creates the base of the soup. I always go for the purest one without artificial flavoring, preservatives, coloring, etc.
• Potato – Potato is a filler for the soup. You want to cut them small enough that they won’t get mushy, making your soup thicker. But not too big that it won’t soften at the same time as the lentils are cooked.
  Substitute: I sometimes swap it for a sweet potato. It adds natural sweetness, and they are complex carbs!
• Turmeric & black pepper – Pepper boosts turmeric’s flavor and benefits.
• Salt
• Olive oil – You need just enough to cook the onion and garlic without the soup being greasy.

 Other Persian Recipes You Might Like

Persian Lentil Rice

Yellow Split Peas Stew

Persian Saffron Chicken

Persian Lentil Soup – Mother-in-law’s recipe

Recipe by Nudra

4.7 from 3 votes

Course: Main, SoupsCuisine: PersianDifficulty: Easy

Servings

4

servings

Calories

297

kcal

Ready In

35

minutes

This Persian lentil soup (Adasi) is wholesome, cozy, and satisfying, traditionally enjoyed with lavash or your favorite bread.

Ingredients

• 1 cup Brown lentils – washed and strained

• 1 Onion – thinly diced

• 1 Potato – cut into medium cubes

• 3 cloves Garlic – smashed & chopped thinly

• 2 tbsp Tomato paste

• 1/4 tsp Turmeric powder

• 2 tbsp Olive oil

• 1 tsp Salt

• 1/4 tsp Ground black pepper

• 4 cups Water

Directions

• Heat oil in a medium pot. Add the onion and cook over medium–low heat, stirring occasionally, until translucent.
• Add grated garlic, black pepper, and turmeric. Sauté until the garlic turns lightly golden.
• Add the tomato paste, lentils, and potato to the pot, then pour in the water and stir everything well.
• Turn the heat up and bring the soup to a boil. As soon as it boils, lower the heat, season with salt, cover the pot, and let it gently simmer for 25 minutes.
• Once the timer is done, check if the potato and lentils are tender. Adjust salt if needed, then turn off the heat and serve hot

Recipe Video

Notes

• Lentils should be soft but still hold their shape. Brown lentils may show slight cracks on the skin when cooked.
• To add some tanginess, squeeze some lemon into your soup bowl before serving

🥣 Did you try this recipe? Let me know your thoughts in the comments below.