🍽️Stew

Persian-Style Lentil and Celery Soup (Soup-e Adas va Karafs)

Name: Persian-Style Lentil and Celery Soup (Soup-e Adas va Karafs)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 1 cup lentils, rinsed; 2 stalks celery, chopped; 1 medium onion, finely chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 tablespoon olive oil; 1 teaspoon ground turmeric; Salt and black pepper, to taste; 1 tablespoon fresh lemon juice; Fresh parsley, chopped, for garnish

"Experience the soul-warming essence of Iranian home cooking with this vibrant, protein-packed lentil soup balanced by a signature citrus brightness."

Prep:10 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 cup lentils, rinsed
2 stalks celery, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground turmeric
Salt and black pepper, to taste
1 tablespoon fresh lemon juice
Fresh parsley, chopped, for garnish

🌱 Vegan🌱 Vegetarian🌱 Gluten-Free🌱 Plant-Based🌱 High-Fiber🌱 Dairy-Free⚡ Medium

❤️Health94%

😋Taste88%

🥳Joy85%

👨‍🍳Difficulty20/100

📜 The Story

Rooted in the ancient Iranian tradition of 'Ash' and medicinal soups, this dish showcases the Persian culinary philosophy of balancing 'warm' spices like turmeric with 'cool' citrus elements. It remains a staple comfort food in Iranian households, prized for its simplicity and the nourishing properties of legumes and celery.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

4/10

🌶️Spicy

1/10

🍯Sweet

2/10

🍄umami

5/10

☕Bitter

2/10

✨ Sensory Profile

"A comforting, velvety texture defines this bowl, where earthy lentils break down to create a thick, rustic base contrasted by tender bits of celery. The aroma is dominated by the warm, musky scent of toasted turmeric and sautéed aromatics, finished with a bright, uplifting citrus zing that cuts through the heartiness."

Chef's Mastery

💡

The Secret

To achieve a creamier consistency without adding dairy, use an immersion blender to pulse the soup 2 or 3 times—just enough to release the lentil starches while keeping some vegetables whole for texture.

⚠️

Avoid This

Adding the lemon juice too early in the simmer can lead to a dull color and a bitter aftertaste; always add it at the very end to preserve its bright acidity.

❄️

Storage

This soup actually tastes better the next day as the flavors meld; store in an airtight container for up to 5 days or freeze for up to 3 months.

Instructions

Rinse the lentils thoroughly under cold running water until the water runs clear, then set aside.

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 4–5 minutes, stirring often, until soft and fragrant.

Add the chopped celery and cook for another 3–4 minutes until slightly tender and aromatic.

Stir in the turmeric, salt, and pepper. Cook for about 1 minute to toast the spices and deepen their flavor.

Add the lentils and vegetable broth. Bring the soup to a gentle boil, then reduce the heat to low.

Partially cover the pot and simmer for 30–40 minutes, stirring occasionally, until the lentils are fully tender and the soup has a comforting consistency.

Stir in the lemon juice and simmer for 2–3 more minutes to balance and brighten the flavors.

Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley before serving.