Adasi — Persian Lentil Soup with peppers

Name: Adasi — Persian Lentil Soup with peppers
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Cuisine: persian
Ingredients: 25 ml olive oil; 150 g onion; 8 g garlic; 2 g ground turmeric; 4 g salt; 1 g black pepper; 1400 ml water; 240 g dried brown lentils; 250 g potatoes; 20 ml lemon juice; 1 g ground cumin; 120 g red bell pepper

Adasi — Persian Lentil Soup with peppers. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple, reference…

25 ml olive oil
150 g onion
8 g garlic
2 g ground turmeric
4 g salt
1 g black pepper
1400 ml water
240 g dried brown lentils
250 g potatoes
20 ml lemon juice
1 g ground cumin
120 g red bell pepper

Remove seeds and cut the pepper into 1 cm pieces. Finely chop onion and garlic; Rinse lentils; peel and cut potatoes into 1 cm pieces. Add cumin at the start and lemon juice at the end.
Soften onion in oil for 6 minutes; add garlic and turmeric for 30 seconds. Add water, dried pulses or grains and main vegetables. Bring to a boil, cover and simmer for 30–35 minutes until pulses and grains are tender.
Add fully cooked beans, fresh herbs and variation vegetables; simmer 12–15 minutes until vegetables are tender.
Stir in salt and pepper; thin with a little hot water if required. Divide into four bowls and serve. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Whoisjohngalt — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Bowl_of_lentil_soup_with_green_and_red_lentils.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Lentil soup illustration; this formula uses brown lentils and potatoes.