Persian Lentil Soup (Adasi) with Coconut Milk

Ingredients

• 1 cup Brown lentils
• 1 Onion
• 2 cloves Garlic
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Cumin
• 4 cups Vegetable broth
• 1 can (13.5 oz) Coconut milk
• 1 tablespoon Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Measure 1 cup of brown lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set the rinsed lentils aside.
2. 2Finely chop 1 onion and mince 2 cloves of garlic. Place a large heavy-bottomed pot over medium heat (350°F/175°C). Add the chopped onion and minced garlic to the dry pot and cook, stirring frequently, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add 1/2 teaspoon turmeric and 1/4 teaspoon cumin to the pot with the softened onion and garlic. Stir constantly for 1 minute until fragrant.
4. 4Add the rinsed 1 cup of brown lentils and 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender when bitten.
5. 5Stir in 1 can (13.5 oz) of coconut milk and 1 tablespoon of lemon juice. Continue to simmer gently, uncovered, for another 5 minutes to allow the flavors to meld.
6. 6Season the soup with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and add more salt or pepper if desired.
7. 7Serve the Persian Lentil Soup (Adasi) hot.

Substitutions

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