Dairy-Free Persian Lentil Soup (Adas Polo)

Ingredients

• 1 cup Brown lentils
• 1 cup Basmati rice
• 1 medium Onion
• 2 cloves Garlic
• 0.5 cup Raisins
• 0.25 cup Dates
• 2 tbsp Olive oil
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 0.25 tsp Cinnamon
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Measure 1 cup of brown lentils and 1 cup of basmati rice into a fine-mesh sieve. Rinse them under cold running water until the water runs clear, then set aside to drain.
2. 2Peel and finely dice 1 medium onion and peel and mince 2 cloves of garlic. Add 2 tablespoons of olive oil to a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, until it is soft and golden brown, about 8-10 minutes.
3. 3Add the minced garlic to the pot with the onions and cook for 1 minute more, until fragrant. Stir in 1 teaspoon of cumin, 0.5 teaspoon of turmeric, and 0.25 teaspoon of cinnamon. Cook, stirring constantly, for 1 minute until the spices are fragrant.
4. 4Add the rinsed 1 cup of brown lentils and 1 cup of basmati rice to the pot. Pour in enough cold water to cover the lentils and rice by about 2 inches (approximately 4-5 cups). Add 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30 minutes.
5. 5While the soup simmers, pit and finely chop 0.25 cup of dates. After the 30 minutes of simmering, stir the chopped 0.25 cup of dates and 0.5 cup of raisins into the pot. Cover the pot again and continue to simmer for another 10 minutes, or until the lentils and rice are tender and the liquid has been mostly absorbed.
6. 6Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the flavors to meld and ensures the lentils and rice are perfectly cooked. Serve the dairy-free Persian lentil soup hot.

Related Guides