Adasi/Persian Vegan Lentil Soup

Search

Adasi/Persian Vegan Lentil Soup

Mana, the Iranian Vegan taught an incredible masterclass for us. This lentil breakfast soup is called ‘Adasi’. It is probably the easiest dish to make, it is so nutritious and it is absolutely mouth-wateringly delicious. The lentils are simmered with caramelized onions, garlic and tomato paste, with hints of cinnamon and turmeric to coax you out of your sleepy morning state. Tear off a piece of warm bread, dunk it in, and find yourself caught up in the sweet and savoury notes; I dare you.

Ingredients

• 1 large white onion, diced

• 2 garlic cloves, minced

• 2 cups of dry brown lentils

• 1 tablespoon of cornstarch or flour

• 1.5 tablespoon of tomato paste

• 0.5 teaspoon of turmeric

• 0.5 teaspoon of cracked black pepper

• 1 teaspoon of salt (adjust to taste)

• 1 teaspoon of cinnamon

• 2-3 tablespoon olive oil or vegetable oil for frying

• 1 large potato, peeled, chopped in 1cm cubes, and rinsed (optional)

• 1 teaspoon golpar/ground angelica seed (optional)

Method

Tag @theiranianvegan on Instagram and visit Mana's website 

1. In a large pot, sauté the onion in 2-3 tablespoon of oil for about 4 minutes until slightly translucent. Then add in the turmeric, minced garlic, and sauté for a further 3 minutes until slightly browned.

2. Now add the tomato paste and sauté for a further 3-4 minutes so that the tomato darkens slightly and releases its aroma.

3. Add a little extra oil, and stir in the flour, sautéing for around 1 minute. Make sure to have a mid-level heat as to prevent burning.

4. Next add in the lentils, along with 6 cups of boiling water and the salt, cinnamon and cracked black pepper (and optional potato cubes). Allow it all to come to a boil at a high heat, put the lid on the pot, then adjust to a low heat to allow it to simmer for the next hour. Stir frequently to prevent sticking.

5. After 45 minutes, check the consistency of the Adasi. We want a thick soup, with little liquid. If the consistency is watery, let it simmer for the remaining 15 minutes with no lid to allow more water to evaporate. Adjust the salt to taste before serving.

6. Serve with warm toasted bread, and an optional sprinkle of golpar (ground angelica seed).

7. Enjoy!