Soup-e Adas-e Ghermez (سوپ عدس قرمز) — Persian Red Lentil Soup with Tomato and Mint

• 30 mlVegetable oil (neutral oil such as sunflower or canola)
• 200 gYellow onion (finely diced)
• 250 gPotato (peeled and cut into 1.5 cm cubes)
• 35 gTomato paste (about 2 tablespoons)
• 200 gRed lentils (rinsed until water runs mostly clear)
• 1200 mlBeef or chicken broth (low-sodium preferred)
• 6 gKosher salt (about 1 teaspoon, plus more to taste)
• 1 gFreshly ground black pepper (about 1/2 teaspoon, plus more to taste)
• 2 gDried mint (about 2 teaspoons)
• 30 mlFresh lemon juice (about 2 tablespoons, plus more to taste)

Instructions

1. 1

   Warm the vegetable oil in a medium pot over medium heat for 1 minute. Add the diced onion and cook 8–10 minutes, stirring every minute, until soft and lightly golden. Keep the heat moderate; you want sweetness, not dark browning, so the soup stays bright and clean-tasting.

2. 2

   Add the tomato paste and stir constantly for 2 minutes to toast it in the oil and onions. This brief sauté deepens color and removes raw tomato sharpness. Add the potato cubes and cook 2 minutes, coating them well so they start absorbing the tomato-onion base.

3. 3

   Add the rinsed red lentils and pour in the broth. Increase heat to high and bring to a gentle boil (about 5–7 minutes). Skim any foam if needed, then reduce to low, cover partially, and simmer 20 minutes, stirring every 5 minutes to prevent lentils from sticking.

4. 4

   When the potatoes are very tender and the lentils have mostly broken down, season with kosher salt and black pepper. For a velvety texture, blend with an immersion blender for 20–40 seconds, or carefully blend half the soup in a countertop blender, then return it to the pot.

5. 5

   Stir in the dried mint and simmer uncovered for 3 minutes to bloom its aroma without turning bitter. Turn off the heat and add the fresh lemon juice. Taste and adjust with up to 2 g more salt and 10 ml more lemon juice, depending on broth saltiness and acidity.

6. 6

   Rest the soup 5 minutes before serving so the flavors settle and the texture thickens slightly. If it becomes too thick, loosen with 60–120 ml hot water or broth and warm 2 minutes over low heat, stirring gently to keep the soup smooth.