Persian Lentil Soup (Adas Polo)

Ingredients

• 1 cup Brown lentils
• 0.5 cup Basmati rice
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery stalk
• 2 cloves Garlic
• 6 cups Vegetable broth
• 1 tbsp Dried mint
• 0.5 tsp Turmeric powder
• 2 tbsp Olive oil
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of brown lentils and 0.5 cup of basmati rice. Place them in a fine-mesh sieve and rinse them well under cold running water until the water runs clear. Set aside.
2. 2Prepare your vegetables: Peel and finely chop 1 medium onion. Peel and cut 1 medium carrot into 0.635 cm cubes. Cut 1 celery stalk into 0.635 cm pieces. Peel and mince 2 cloves of garlic.
3. 3In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat (176.7°C / 175°C). Add the chopped onion, carrot cubes, and celery pieces. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the minced garlic, 0.5 teaspoon of turmeric powder, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the rinsed 1 cup of brown lentils, the rinsed 0.5 cup of basmati rice, and 6 cups of vegetable broth to the pot. Stir everything together.
6. 6Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils are tender and easily mashed against the side of the pot.
7. 7Remove the pot from the heat. Stir in 1 tablespoon of dried mint and 1 tablespoon of lemon juice. Taste and add more salt or pepper if needed.
8. 8Ladle the hot soup into bowls and serve immediately.

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