Easy lentil soup, Persian style

lentil soup 1

I love thick soups, especially in the winter, although I enjoy them in the other seasons as well. The main reason I like thick soups is that they’re the perfect rushing-home-from-work-when-I’m-already-starving-and-can’t-wait kind of meal. Adasi (or lentil soup) is one of my favorites and it’s as easy as pie (and why is that a phrase when pie is really hard to make?) to make. It happily stays in the refrigerator for three or four or five days and tastes just as good out of the microwave as it did on the first day.

Ingredients (don’t worry too much about the proportions, it’s hard to ruin this soup)

3 cups lentils (I used green this time because I had them in my cupboard, I’d probably use brown or red ones next time)
1 large onion – finely chopped
Salt/pepper (I had to keep adding salt, you’ll want to taste as you go because the lentils absorb the salt)
Turmeric (be careful not to spill this if you have white counters or clothes – it stains!)
Lemon juice (I used the juice of one lemon)
Golpar (ground angelica) – to sprinkle on top when serving
4-5 cups water (you’ll likely need more than this)
Carrots and celery

Wash and soak the lentils for a few hours prior to cooking.

Fry the onions at medium heat in a large pot until golden. Give the lentils a final rinse and add them to the pot and stir. Add some turmeric, I used a teaspoon but a lot of turmeric goes a long way. Add salt (see above) and papper. Add enough water to cover the lentils.

About an hour in, when the lentils were almost cooked through, I added chopped celery, carrots, and the lemon juice. Cook until everything is cooked, but not soft.

When serving, sprinkle golpar on top and serve with soft bread.





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