Adassi [Persian Lentil Soup]

If you think lentils are boring, you haven’t met Adassi.

This is real Persian comfort food — simple ingredients, big flavor, no fuss.

My grandma’s version is the best you’ll ever try (seriously). It’s cozy, hearty, and somehow tastes even better the next day.

Ingredients:

2 cups green lentils, soaked

2 tablespoons olive oil or ghee

1 large red onion, finely diced

1 teaspoon turmeric

1 medium red pepper, finely diced

1/4 cup tomato paste

1 tablespoon paprika

1/4 teaspoon cumin

1/4 teaspoon black pepper

1–2 teaspoons salt (to taste)

1 cup dried apricots, whole

2 liters vegetable broth or bone broth

Small bunch parsley, finely chopped

Warm Persian bread/ flatbread to serve

Lemon juice to serve

Instructions:

1. Soak the lentils, preferably overnight for easier digestion. Drain and set aside.

2. In a large pot, heat the olive oil or ghee over medium heat. Add the diced onion and fry until browned. Add the red pepper and fry for another 2–3 minutes. Stir in the turmeric and mix well.

3. Add the tomato paste and cook it out for about 2 minutes, stirring often. Add the paprika, cumin, and black pepper, and mix everything together.

4. Add the drained lentils and whole apricots to the pot. Mix well and let them fry for about 3 minutes to deepen the flavor.

5. Pour in the broth, cover with a lid, and let it cook slowly over medium-low heat until the lentils are soft and the stew thickens.

6. While the adassi is cooking, remove the stems from the parsley and finely chop the leaves.

7. Once the stew has thickened, use a stick blender to pulse the stew a few times. You want it still chunky but a little creamier in texture.

8. Stir in the chopped parsley and adjust salt to taste. Serve with a generous squeeze of lemon juice and warm flatbread.