Adasi (Persian Lentil Soup) - Cooking with Yousef

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are lower in calories and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and more flavorful.

bay leaves

💰Cheaper: dried herbs

Dried herbs can provide similar flavor without the cost.

Soak lentils in water for about an hour before cooking.

Chop onion into small pieces.

Heat cooking oil in a pot and sauté the onion until translucent.

Peel and cut potatoes into small pieces.

Cut baby carrots into small pieces, equivalent to two medium carrots.

Add chicken broth (or water) to another pot and bring to a boil.

Add lentils to the boiling broth.

Add chopped serrano pepper to the lentils (optional).

Add salt to the lentils.

Sauté the turmeric and black pepper with the sautéed onions for about a minute and a half.

Add chopped potatoes and carrots to the sautéed onion mixture and cook for 2-3 minutes.

Combine the sautéed mixture with the lentils and let it cook for another 30-45 minutes until everything is tender.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary