Patazh-e Adas (پتاژ عدس) — Persian Silky Lentil Velouté

• 250 gBrown lentils, dry (rinsed well until water runs mostly clear)
• 1200 mlVegetable broth (low-sodium preferred)
• 300 mlWater (for adjusting consistency during blending and reheating)
• 30 mlOlive oil (about 2 tablespoons)
• 200 gYellow onion (finely diced (about 1 large))
• 120 gCelery (finely diced (about 2 stalks))
• 150 gCarrots (peeled and finely diced (about 2 medium))
• 12 gGarlic (minced (about 4 cloves))
• 120 gGreen beans (trimmed and cut into 1 cm pieces (fresh or frozen))
• 120 gGreen peas (fresh or frozen)
• 2 tspGround cumin (earthy backbone; add more to taste after blending)
• 1 leafBay leaf (remove before blending)
• 1.5 tspFine sea salt (plus more to taste (broth saltiness varies))
• 0.5 tspBlack pepper (freshly ground)
• 30 gUnsalted butter (for silkiness and shine)
• 120 mlHeavy cream (warm slightly before adding to prevent splitting)
• 15 mlLemon juice (about 1 tablespoon, to brighten at the end)

Instructions

1. 1

   Rinse the lentils in a fine-mesh sieve under cool running water for 45–60 seconds, then drain well. Finely dice the onion, celery, and carrots (small, even pieces cook faster and blend smoother). Mince the garlic. Cut green beans into 1 cm pieces. Measure broth, spices, butter, and cream so finishing is quick.

2. 2

   In a heavy pot over medium heat, warm the olive oil for 30 seconds. Add onion, celery, and carrots with 1/2 teaspoon of the salt. Cook 10–12 minutes, stirring every 1–2 minutes, until the onion turns translucent and the vegetables soften without browning; this gentle sweat keeps the final velouté light and clean-tasting.

3. 3

   Add minced garlic and cook 45–60 seconds until fragrant. Stir in ground cumin and cook 20 seconds to bloom. Add the rinsed lentils, vegetable broth, bay leaf, black pepper, and remaining salt. Bring to a strong simmer over medium-high heat (about 6–8 minutes), then reduce to low and partially cover.

4. 4

   Simmer gently for 30 minutes, stirring every 7–10 minutes to prevent sticking. Add the green beans and peas, then continue simmering 10–12 minutes until lentils are fully tender and the vegetables are soft enough to mash against the pot wall. If the soup thickens too quickly, add up to 150 ml of the measured water.

5. 5

   Remove the bay leaf. Blend the soup until completely smooth using an immersion blender (2–3 minutes), or in a countertop blender in batches, venting the lid and covering with a towel. For the signature silky texture, pass the blended soup through a fine-mesh sieve into a clean pot, pressing with a ladle.

6. 6

   Set the pot over low heat and stir in the butter until melted and glossy, about 1 minute. Slowly pour in the warmed cream while stirring constantly; keep the soup below a bare simmer (around 85–90°C / 185–195°F) for 3–4 minutes so it thickens gently without splitting. Adjust with remaining water for a velvety pour.

7. 7

   Turn off the heat and stir in lemon juice. Taste and adjust salt, pepper, and cumin (add 1/4 teaspoon at a time if needed). Rest the soup 5 minutes for flavors to settle. Serve hot in warm bowls; for a refined finish, strain once more through the sieve if you want an ultra-smooth, restaurant-style velouté.