Adasi (Persian Spiced Lentil Soup with Fried Onions)
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Ingredients
- 250 g red lentils
- 2 onions, thinly sliced
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 3 tbsp vegetable oil
- 900 ml vegetable stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 343 kcal
- Protein
- 16.9 g
- Carbohydrate
- 43.1 g
- of which sugars
- 6 g
- Fat
- 11.5 g
- of which saturates
- 1 g
- Fibre
- 4.8 g
- Salt
- 1.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the oil in a large pot and fry half the onions with the garlic for 5 minutes, then stir in the turmeric and cumin and cook for 1 minute.
- 2
Add the red lentils and vegetable stock, bring to a simmer, cover and cook for 20 minutes until the lentils are soft and starting to break down.
- 3
Blitz the soup with a stick blender until smooth, adding a splash more water if it is very thick.
- 4
Meanwhile fry the remaining onions in the rest of the oil over a medium heat for 10-12 minutes until deep golden and crisp.
- 5
Stir the lemon juice into the soup and season with salt and pepper.
- 6
Ladle into bowls and top with the crispy fried onions to serve.
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