Soup-e Adasi (سوپ عدسی) — Persian Lentil Soup

• 250 gBrown lentils, rinsed and drained (Pick over for stones; do not soak)
• 250 gYellow onion, thinly sliced (About 1 large)
• 12 gGarlic, finely grated or minced (About 4 cloves)
• 45 mlOlive oil (Divided)
• 30 gTomato paste (Adds color and depth; optional but traditional in many homes)
• 2 gGround turmeric (About 1 tsp)
• 1 leafBay leaf (Remove before blending)
• 1200 mlWater (More as needed for thinning)
• 8 gFine sea salt (About 1 1/4 tsp, plus more to taste)
• 1 gBlack pepper, freshly ground (About 1/2 tsp, plus more to taste)
• 15 mlFresh lemon juice (Optional, for brightness at serving)
• 20 mlExtra-virgin olive oil (Optional drizzle)

Instructions

1. 1

   Rinse the lentils under cold running water for 30–45 seconds until the water runs mostly clear, then drain well. Thinly slice the onion and mince the garlic. Set a medium pot (4–5 liters) over medium heat and warm 30 ml olive oil for 1 minute until shimmering.

2. 2

   Add the sliced onion and cook 12–15 minutes over medium heat, stirring every 2 minutes, until deeply golden and sweet. If the onion browns too fast, lower the heat to medium-low and add 1–2 tablespoons water to prevent scorching while keeping the caramelized flavor.

3. 3

   Stir in the garlic and cook 45–60 seconds until fragrant, not browned. Add turmeric and tomato paste (if using) and cook 2 minutes, stirring constantly, until the paste darkens slightly and coats the onions; this step removes raw paste flavor and builds a richer base.

4. 4

   Add the drained lentils, bay leaf, water, salt, and black pepper. Bring to a gentle boil over medium-high heat (about 6–8 minutes), then reduce to a steady simmer on low. Partially cover and cook 35–45 minutes, stirring every 10 minutes, until lentils are very tender.

5. 5

   Remove and discard the bay leaf. For a velvety texture, blend about one-third of the soup (roughly 400 ml) with an immersion blender for 20–30 seconds, or transfer carefully to a blender and pulse. Return to the pot and simmer 8–10 minutes to thicken and unify flavors.

6. 6

   Taste and adjust seasoning with up to 2 g more salt and extra black pepper as needed. If the soup is too thick, add 60–120 ml hot water and simmer 2 minutes. Off heat, stir in the remaining 15 ml olive oil for a rounder mouthfeel. Serve hot with lemon juice if desired.