Persian Lentil Soup with Olive Oil-Crisped Lentils and Onions (عدسی‌ Adasi)

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Ingredients:
2 cups (16 ounces) Dried Lentils

6 cups (48 ounces) Water

3 Onions, diced

Approximately ½ cup Olive Oil (will be used to crisp up onions and lentils for the topping)

4 cups (32 ounces) Chicken Broth (or Vegetable Broth)

2 tablespoons Sea Salt + extra for lentil garnish

1 tablespoon Black Pepper + extra for lentil garnish

1 tablespoon Turmeric

12 ounces (2 small cans) Tomato Paste

2 Russet Potatoes, rinsed, peeled, and diced

5 medium-sized Tomatoes, rinsed and diced




Instructions:
Add the lentils to a large pot and run a quick quality check using your fingers to make sure there are no small pebbles in them, as this may sometimes occur with dried lentils.

Add 4 cups of water and cook them over medium heat, with the lid on, until they are fully cooked and tender.

In a pan over medium/medium-high heat, fry the onions in a large pan with plenty of olive oil (enough to coat them), mixing occasionally so that they don’t burn. You’re looking for the onions to get a little crispy and golden brown. This should take about 15 minutes. Once they’re fried, tilt the pan to drain the oil to one side, while you scrape the onions to the other side. Remove onions from the oil and set aside. Keep this pan with olive oil for later when we fry some lentils to top the soup.

Once the lentils are tender, reserve ⅓ cup of them to a clean plate.

Then add the chicken broth, salt, pepper, turmeric, and tomato paste to the pot of lentils.

Give it a mix to fully incorporate the tomato paste, and then add the potatoes..

Add 2 cups more water (or however much you like to get the consistency you prefer). Stir.

Allow to simmer for about 15 minutes, with the lid on, or until potatoes are fork tender.

Take the reserved lentils you set aside earlier, and over medium/medium-high heat add them to the oil in the same large pan we used for the onions.

Fry them, mixing occasionally, for about 2 minutes or until slightly browned and crisp. Remove lentils from the oil the same way you removed the onions, add a pinch of salt and pepper, and set aside.

Mix in most of the fried onions (keep some to top each bowl) and add in the chopped tomatoes, and let it go for another 10-15 minutes, with the lid on, over medium-low/low heat. Mix every five minutes, making sure the lentils aren’t sticking to the bottom of the pot.

Once ready, top each bowl of soup with the fried lentils, some of that fried onion, and a drizzle of olive oil. Serve and enjoy!



Music by Kevin Macleod