December 10, 2008

Soup-e Adas - Persian Lentil Soup

This is a very easy, quick, nutritious, and delicious soup. سوپ عدس Lentil soup is a flavorful soup for all seasons. However, I love making soups in the winter.

Soup-e Adas - Persian Lentil Soup

Serves 4-6

2 cups lentils, rinsed
1 large carrot, peeled, diced
2 large celery stalks, diced
1 large onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon turmeric
Salt and pepper to taste
A handful of fresh parsley, chopped
Olive oil


Juice of a lemon
A pinch of golpar (angelica powder)

  1. In a skillet heat 3 tablespoons of olive oil over medium heat, saute onions until light golden brown, add garlic, saute lightly for 2-3 minutes, add turmeric powder, stir well.
  2. Add celery, carrots, lentils, and 6-7 cups of water.
  3. Cover and cook for 50 minutes on medium-low heat. Add a little more water if needed.
  4. Add the parsley, salt, and pepper. Taste and adjust the seasoning.
Add the juice of a lime/lemon and a pinch of ground angelica. Serve warm with bread.

Soup Adas


  1. What type of lentil did you use?

    1. I used green lentils. You can use brown lentils as well.