Soup-e Adas va Karafs (سوپ عدس و کرفس) — Persian Lentil and Celery Soup

• 200 gBrown lentils, dry (rinsed and picked over)
• 30 mlOlive oil (plus 5 ml for finishing (optional))
• 200 gYellow onion (finely diced)
• 250 gCelery (thinly sliced (include some tender leaves if available))
• 12 gGarlic (minced (about 3 cloves))
• 2 tspGround turmeric
• 1200 mlVegetable broth (low-sodium preferred)
• 1.25 tspSea salt (add more to taste if broth is unsalted)
• 0.5 tspBlack pepper (freshly ground)
• 45 mlLemon juice (freshly squeezed, plus more to taste)
• 20 gFlat-leaf parsley (finely chopped)

Instructions

1. 1

   Rinse the lentils under cold running water until the water runs mostly clear, then drain well. Set a large pot (4–5 liters) over medium heat and warm the olive oil for 30–45 seconds. Add the onion and cook 8–10 minutes, stirring often, until soft and lightly golden at the edges.

2. 2

   Add the sliced celery and cook 6–8 minutes over medium heat, stirring, until it turns glossy and slightly tender while keeping a little bite. Stir in the minced garlic and cook 45–60 seconds just until fragrant. Add the turmeric and black pepper and stir continuously for 20–30 seconds to bloom the spices without scorching.

3. 3

   Add the drained lentils and stir for 1 minute to coat them in the onion-celery mixture. Pour in the vegetable broth and scrape the bottom of the pot to release any browned bits. Increase heat to high and bring to a boil, about 6–8 minutes, then reduce to a gentle simmer and partially cover.

4. 4

   Simmer 25–35 minutes, stirring every 8–10 minutes, until the lentils are fully tender and the soup looks slightly thickened. If it reduces too much, add 120–240 ml hot water to maintain a soup consistency. Stir in the sea salt during the last 10 minutes so the lentils soften evenly.

5. 5

   For a smoother texture, blend 2–3 cups of the soup with an immersion blender for 15–30 seconds, then stir back into the pot; keep it chunkier if preferred. Turn off the heat and wait 2 minutes, then stir in the lemon juice. Taste and adjust with extra salt, pepper, or lemon as needed.

6. 6

   Ladle into warm bowls and top with chopped parsley. If desired, drizzle each serving with about 1 ml olive oil for a richer mouthfeel. Serve immediately while hot; the flavor continues to round out after 5 minutes of resting, especially the turmeric and lemon balance.