Soup-e Adas va Pasta (سوپ عدس و پاستا) — Persian Lentil and Pasta Soup

• 200 gBrown or green lentils, rinsed (Pick over for stones; do not soak)
• 80 gSmall pasta (orzo, ditalini, or small shells) (Choose a small shape for even cooking)
• 200 gYellow onion, finely diced (About 1 large onion)
• 12 gGarlic, minced (About 4 cloves)
• 30 mlOlive oil (2 tablespoons)
• 2 tspGround turmeric (For color and warmth)
• 1 tspGround cumin (Earthy backbone)
• 1 tspPaprika (Sweet or mild; avoid smoked for a more traditional profile)
• 1200 mlVegetable stock or water (5 cups; use low-sodium stock if possible)
• 8 gFine sea salt (About 1 1/2 teaspoons, plus more to taste)
• 30 mlFresh lemon juice (2 tablespoons, to finish)
• 0.5 tspBlack pepper, freshly ground (Add at the end for best aroma)

Instructions

1. 1

   Warm the olive oil in a heavy pot over medium heat for 1 minute. Add the diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add the minced garlic and cook 45–60 seconds, just until fragrant, keeping the heat moderate so the garlic does not brown.

2. 2

   Add turmeric, cumin, and paprika to the pot and stir constantly for 30 seconds to bloom the spices in the oil. Immediately pour in the vegetable stock (or water), scraping the bottom to release any flavorful bits. Add the rinsed lentils and salt, then bring to a gentle boil over medium-high heat.

3. 3

   Reduce heat to low to maintain a steady simmer and partially cover the pot. Cook 25–30 minutes, stirring every 5–7 minutes, until the lentils are tender but not falling apart. If the soup thickens too quickly, add 120–240 ml (1/2–1 cup) hot water to keep it brothy.

4. 4

   Stir in the small pasta and simmer uncovered for 8–10 minutes (or according to package directions), stirring frequently to prevent sticking. The soup should look slightly thickened from the pasta starch but still spoonable; adjust with a splash of hot water if needed during the last few minutes.

5. 5

   Turn off the heat and rest the soup for 5 minutes so the flavors settle. Stir in the lemon juice and black pepper, then taste and adjust salt. Serve hot, adding extra lemon at the table for brightness, especially if using water instead of stock.