Silken Persian-Style Lentil & Lemon Soup (Soup-e Dal Adas)
"**Origin & History**: Lentil soups are among humanity’s oldest comfort foods, simmered from the Fertile Crescent to the Iranian plateau for over seven millennia. In Persia, humble lentils became nourishment for scholars and travelers alike, often brightened with citrus to balance the earthiness of legumes. Soup-e Dal Adas reflects this lineage—simple, restorative, and deeply tied to seasonal cooking—while absorbing Levantine influences such as cumin and lemon that arrived through centuries of trade and cultural exchange. **Comparison & Differentiation**: Unlike European lentil soups that rely on cream or tomatoes for body, this Persian-style interpretation achieves silkiness through pureeing potatoes and lentils together, creating natural richness without dairy. The assertive use of fresh lemon juice—added in stages—sets it apart from heavier Middle Eastern versions, while restrained heat from chili and hot sauce allows cumin’s warm aroma to remain the dominant spice. This recipe elevates the classic by layering garlic additions and finishing acidity with precision, yielding a cleaner, more refined profile. **Sensory Experience & Pro Tips**: The finished soup is velvety and luminous, with a golden hue and a bright citrus aroma that lifts each spoonful. Expect a gentle heat, rounded by olive oil and punctuated with lemon’s sparkle. Serve hot with warm flatbread, a drizzle of extra-virgin olive oil, and a scattering of fresh parsley for contrast and elegance."
Health Benefits
Instructions
Warm the olive oil in a heavy-bottomed pot over medium heat and sauté the onion until soft and translucent.
Add celery, carrots, half of the garlic, and the potato; cook until lightly aromatic.
Stir in lentils and chicken broth, bring to a boil, then reduce to a gentle simmer until tender.
Add bay leaves, remaining garlic, and half of the lemon juice; simmer briefly to infuse.
Remove bay leaves, add remaining lemon juice, then blend until smooth and velvety.
Season with cumin, salt, pepper, chili powder, and hot sauce to taste.
Serve hot, garnished with parsley and an optional drizzle of olive oil.