Lentil Soup (Soup-e Dal Adas)
"Experience a vibrant, citrus-forward Persian classic that transforms humble lentils into a velvety, spice-kissed masterpiece of comfort."
Instructions
Heat olive oil in a large pot and sauté the chopped onion for five minutes until softened.
Add celery, carrots, half of the garlic, and chopped potato to the pot and sauté for a few more minutes.
Add the lentils and chicken broth and bring to a boil, then reduce the heat and simmer for 30 minutes until the potatoes and lentils are tender.
Add the bay leaves, remaining garlic, and half the lemon juice to the pot and cook for another ten minutes.
Remove the bay leaves and squeeze the juice from the remaining lemons into the soup.
Transfer the soup to a blender or food processor and puree until smooth.
Add cumin, salt, pepper, and red chili powder to the soup and stir well.
Pour the prepared soup into serving bowls and garnish with lemon slices and parsley leaves.