Soup-e Shir va Adas (سوپ شیر و عدس) — Persian Milk and Lentil Soup

• 180 gBrown lentils, rinsed and drained (Pick over for small stones)
• 900 mlWater (Plus more as needed for thinning)
• 600 mlWhole milk (Room temperature to reduce curdling risk)
• 180 gYellow onion, finely diced (About 1 medium)
• 12 gGarlic, finely grated or minced (About 3–4 cloves)
• 30 gUnsalted butter (For sautéing and richness)
• 2 tspGround turmeric (Adds color and gentle earthiness)
• 1.5 tspFine sea salt (Adjust to taste)
• 0.75 tspBlack pepper, freshly ground (Adjust to taste)
• 20 gFresh parsley, finely chopped (For serving)
• 10 gFresh dill, finely chopped (For serving)

Instructions

1. 1

   Rinse the lentils under cold running water until the water runs mostly clear, then drain well. In a medium pot, combine lentils and 900 ml water. Bring to a boil over medium-high heat, skim any foam for 2 minutes, then reduce to a gentle simmer and cook 20 minutes, partially covered.

2. 2

   While lentils simmer, melt the butter in a small skillet over medium heat. Add the diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add the garlic and cook 45–60 seconds until fragrant, then stir in the turmeric for 20 seconds to bloom.

3. 3

   Scrape the onion-garlic mixture into the pot with the lentils. Stir well, then simmer 10–15 minutes, or until lentils are very tender and beginning to break down. If the pot looks dry, add 100–200 ml hot water to keep the mixture loose and spoonable.

4. 4

   Lower the heat to low. Stir the soup continuously while slowly pouring in the room-temperature milk. Keep the soup below a simmer (about 80–90°C / 175–195°F) for 10 minutes; do not boil. This gentle heat thickens the soup and helps prevent milk from splitting.

5. 5

   Season with salt and black pepper, then cook 3–5 minutes more on low heat, stirring frequently so the milk does not scorch. For a velvety texture, blend 1–2 cups (240–480 ml) of soup and return it to the pot, or use an immersion blender for 10–20 seconds.

6. 6

   Turn off the heat and rest the soup 5 minutes to settle and thicken. Taste and adjust salt and pepper. Ladle into bowls and top each serving with chopped parsley and dill. Serve hot, with bread on the side and extra herbs for a fresh, bright finish.