Adasi (Persian Lentil Soup) - Dairy-Free & Egg-Free

Ingredients

• 1 cup Brown or Green Lentils
• 1 medium Onion
• 3 cloves Garlic
• 6 cups Vegetable Broth
• 1 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1 tablespoon Dried Mint
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Measure 1 cup of brown or green lentils. Place them in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. Set aside.
2. 2Peel and finely chop 1 medium onion. Peel and mince 3 cloves of garlic.
3. 3Place a large, heavy-bottomed pot over medium heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant, stirring constantly.
4. 4Add the 1 teaspoon of turmeric and the 1/2 teaspoon of cumin to the pot. Stir constantly for 1 minute until the spices are fragrant.
5. 5Add the rinsed 1 cup of brown or green lentils and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils are tender and have started to break down. Stir occasionally to prevent sticking.
6. 6Once the lentils are tender, stir in the 1 tablespoon of dried mint and the 2 tablespoons of lemon juice. Continue to simmer, uncovered, for 5 minutes to allow the flavors to meld.
7. 7Season the soup with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Taste and add more salt and pepper if needed.
8. 8Serve the Adasi hot.

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