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
A handful of fresh parsley, chopped
1/4 teaspoon turmeric
Juice of a lemon
Salt and pepper to taste
Olive oil

  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, pepper to and lemon juice. Taste and adjust the seasoning.
Serve warm with bread.



  1. What type of lentil did you use?

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