You know what’s criminally underrated? Persian lentil soup. No, seriously—it’s like the unsung superhero of comfort foods that somehow flies under everyone’s radar. Warm, hearty, packed with protein, and ridiculously simple to make. So grab your spoon and let’s dive into the soup that’ll make you question why you ever settled for that sad can of tomato soup hiding in your pantry.
Why This Recipe is Awesome
First off, this Persian lentil and rice soup (aka Adasi) is basically kitchen magic for lazy people. It’s what happens when delicious flavors and minimal effort have a beautiful relationship. Unlike those fancy recipes that require ingredients you’ll use exactly once before they expire in your spice drawer, this soup uses pantry staples that cost about as much as your morning coffee.
Plus, it’s endlessly customizable – think of this recipe as more of a suggestion than a rulebook. And let’s be real: nothing beats the smug satisfaction of telling dinner guests, “Oh, this? Just a traditional Persian soup I whipped up.” *hair flip*
Ingredients You’ll Need
Round up these simple ingredients:
- 1 cup brown or green lentils (the ones that look like tiny pebbles you’d find in your shoe after hiking)
- ½ cup white basmati rice (yes, it matters – other rice types will turn your soup into a questionable porridge situation)
- 1 large onion, diced (tears are part of the process, embrace them)
- 3 cloves garlic, minced (or more if you’re not planning on kissing anyone)
- 2 tablespoons olive oil (the good stuff, not the one you use to fix squeaky doors)
- 1 teaspoon turmeric (the yellow powder that permanently stains everything it touches)
- 1 teaspoon cumin (not to be confused with cummin, which is… never mind)
- ½ teaspoon cinnamon (trust me on this one)
- 7 cups vegetable or chicken broth (homemade if you’re showing off, boxed if you’re normal)
- Salt and pepper to taste (like relationships, it’s all about balance)
- Juice of one lemon (fresh please, not that squeeze bottle abomination)
- Fresh herbs for garnish – cilantro, parsley, or mint (or all three if you’re an overachiever)
Step-by-Step Instructions
- Prep those lentils. Rinse them under cold water while checking for any small stones or debris. Nobody wants a dental emergency over soup.
- Get sautéing. Heat olive oil in a large pot over medium heat. Add your diced onion and cook until translucent (about 5 minutes). Add garlic and cook for another minute. Your kitchen should smell amazing right about now.
- Spice it up. Toss in the turmeric, cumin, and cinnamon. Stir for 30 seconds until your kitchen smells like a Persian restaurant and your wooden spoon turns permanently yellow.
- Add the stars of the show. Pour in those lentils, followed by the broth. Bring to a boil, then reduce to a simmer and cover. Let cook for about 20 minutes.
- Rice time. Once lentils are starting to soften, add the rice. Continue simmering for another 20 minutes or until both rice and lentils are tender. If it looks too thick, add more broth or water.
- Season to perfection. Add salt and pepper to taste. Squeeze in that fresh lemon juice right at the end – this brightens everything up and makes the flavors pop.
- Serve like you mean it. Ladle into bowls, sprinkle with fresh herbs, and maybe add an extra lemon wedge on the side for the acid-lovers in your life.
Common Mistakes to Avoid
Even a recipe this forgiving has some pitfalls to watch for:
- Skipping the lentil inspection. Nothing ruins soup faster than biting down on a tiny pebble. Trust me, your dentist doesn’t need the business that badly.
- Overcooking the rice. Unless “mushy porridge” was your end goal. Add the rice later in the cooking process, not with the lentils from the start.
- Being stingy with spices. This isn’t the time for moderation. Persian cuisine celebrates bold flavors, not bland “is this actually food?” situations.
- Forgetting the lemon. The acidity balances everything and brings the flavors to life. Without it, your soup is basically just wearing sweatpants instead of going full glam.
Alternatives & Substitutions
Life happens. Pantries sometimes disappoint us. Here’s how to adapt:
No basmati rice? Other white rice works in a pinch, but cook it separately and add it to individual bowls when serving. Brown rice takes forever to cook and will turn your lentils to mush.
Vegetarian/Vegan? The recipe is naturally vegetarian with veggie broth. For extra richness, add a tablespoon of olive oil when serving.
Spice wimp? Cut the cumin in half, but honestly, this soup isn’t spicy—it’s flavorful. There’s a difference. But you do you.
Protein boost? Add diced chicken or lamb if you’re feeling carnivorous. Brown it after the onions but before adding spices.
IMO, the best variation is adding a dollop of Greek yogurt when serving. The cool creaminess against the warm soup is *chef’s kiss*.
FAQ (Frequently Asked Questions)
Can I make this in an Instant Pot?
Oh absolutely! Sauté everything as directed using the sauté function, then add lentils, rice, and broth all at once. High pressure for 10 minutes with natural release. Boom—dinner in under 30.
How long does this keep in the fridge?
About 3-4 days, though it gets thicker as it sits. Add some water when reheating unless you’re into lentil cement.
Can I freeze this soup?
You bet! It freezes beautifully for up to 3 months. Future You will be so grateful to Past You for this delicious surprise.
My soup is too thick/thin. Did I mess up?
Nope! Persian soups vary in consistency. Add broth to thin it out or simmer uncovered to thicken. It’s basically choose-your-own-adventure in soup form.
What’s traditional to serve with this?
Lavash bread or pita for dipping is divine. Some pickles or torshi (Persian pickled vegetables) on the side add a nice tangy contrast. Or just eat it solo—I’m not the soup police.
Final Thoughts
This Persian lentil soup is basically a warm hug in a bowl—and we could all use more of those. It’s the perfect balance of simple yet interesting, filling yet light, and traditional yet adaptable. Plus, it’s the kind of dish that makes you look way more culinarily advanced than you might actually be (your secret’s safe with me).
So go on, impress your friends, nourish your family, or just treat yourself to something that tastes like it took way more effort than it actually did. Either way, you’ve just added a piece of Persian culinary heritage to your recipe arsenal—and that’s something worth celebrating. Maybe with another bowl of soup?
