Soup-e Dal Adas (سوپ عدس) — Persian Red Lentil Soup

• 250 gRed lentils, dry (rinsed until water runs mostly clear, drained)
• 30 mlOlive oil (plus more for serving (optional))
• 200 gYellow onion (finely diced)
• 120 gCelery (diced (about 2 large stalks))
• 150 gCarrots (peeled and diced)
• 12 gGarlic (minced (about 4 cloves))
• 2 tspGround cumin
• 1 tspGround turmeric
• 30 gTomato paste (about 2 tbsp)
• 250 gPotato (peeled and cut into 1.5 cm cubes)
• 1500 mlChicken broth (low-sodium preferred)
• 2 leafBay leaves
• 7 gFine sea salt (about 1 1/4 tsp, plus more to taste)
• 0.5 tspBlack pepper (freshly ground)
• 60 mlLemon juice (freshly squeezed (about 2 lemons), plus wedges for serving)
• 2 tspLemon zest (finely grated (from 1 lemon), optional but recommended)

Instructions

1. 1

   Rinse the red lentils in a fine-mesh sieve until the water runs mostly clear, then drain well. Dice the onion, celery, and carrots evenly so they cook at the same rate. Mince the garlic and cube the potato. Measure spices and tomato paste so they can be added quickly without over-browning.

2. 2

   In a large pot or Dutch oven, warm the olive oil over medium heat for 1 minute. Add the diced onion and cook 8–10 minutes, stirring often, until soft and translucent with light golden edges. Add celery and carrots and cook 6 minutes, stirring, until the vegetables begin to soften.

3. 3

   Add the minced garlic and cook 45–60 seconds until fragrant, stirring constantly. Add cumin and turmeric and toast 30 seconds to bloom the spices. Stir in the tomato paste and cook 2 minutes, scraping the bottom of the pot, until the paste darkens slightly and smells sweet.

4. 4

   Add the rinsed lentils and cubed potato, stirring for 30 seconds to coat in the aromatics. Pour in the chicken broth, then add bay leaves, salt, and black pepper. Increase heat to high and bring to a boil, about 6–8 minutes, then reduce to a gentle simmer.

5. 5

   Simmer partially covered for 25–30 minutes, stirring every 5–7 minutes to prevent lentils from sticking. The soup is ready for blending when the lentils are fully broken down and the potato cubes mash easily against the pot wall. Remove and discard the bay leaves.

6. 6

   Blend the soup until velvety: use an immersion blender in the pot for 1–2 minutes, or carefully blend in batches in a countertop blender (do not fill above halfway; vent steam). If the soup is too thick, add 100–200 ml hot water or broth and simmer 3 minutes to reheat.

7. 7

   Turn heat to low and stir in the lemon juice (and lemon zest if using). Simmer 2 minutes—do not boil hard after adding lemon to keep the flavor bright. Taste and adjust salt and pepper. Serve hot with extra lemon wedges and a small drizzle of olive oil if desired.