Today, we are making Ash-e-Adas, a traditional Persian dish that embodies Iran’s rich culture. In Persian, the word translates to “Lentil Soup”. This soup is celebrated for its rich flavors and vibrant colors, which are both subtle yet satisfying.

It is known for its comforting effects during cold winter months. In Iran, Ash-e-Adas, like Haleem, is enjoyed as a breakfast meal since it releases energy slowly. The origins of this soup can be traced back to Ancient Persia. The recipe, made with lentils and herbs, was adapted over many centuries. A variation of this soup is Ash-e-Reshteh, similar yet different; that version uses various legumes, such as beans, lentils, and chickpeas, offering a heartier meal.

Across the Middle East and Persia, lentils have been used as a staple ingredient in many recipes for thousands of years. Over time, travelers brought new spices and ingredients along the Silk Road, leading to the adoption of lentils in Persian cuisine. Throughout history, lentils were known for providing sustenance and energy that lasts a long time.

Ingredients

Lentils, Parsley, Dill, Spinach, Onions, Garlic, Chicken Stock Cube, Turmeric, Cumin powder, Leeks, Black Pepper, Lemon.

Brown and Green Lentils are used in the traditional recipe mainly because they retain their shape and gradually break down during cooking. However, you can also use red lentils, which will result in a smoother soup. For this recipe, we chose to use red lentils. If using Brown or Green lentils, avoid adding salt at the start of the boiling step; salt will toughen the lentils’ skins.

Onions and Garlic add a caramelized sweetness to this dish. Spices such as turmeric, cumin, and black pepper add a unique taste to the dish. Adding a chicken stock cube enhances the soup’s flavor. A little lemon juice will balance the lentils’ earthiness. Common flavors in Ash e Adas are coriander, which adds a citrusy note to the soup, and dried mint, which is often cooked in a little oil for 30 seconds and drizzled over the finished soup.

Instructions

Slice the onions and garlic. Set the stove to medium-low heat. Add cooking oil to the pot, then sauté the onions and garlic until golden and caramelized. Rinse the red lentils under running water until the water runs clear.

Next, add the spices such as cumin powder, turmeric powder, black pepper powder, salt, and the chicken stock cube to the pot. Once the spices start to sizzle, the flavors will activate and infuse into the cooking oil.

Add water to the pot along with the red lentils. Simmer for one hour. During that time, wash the herbs thoroughly and set aside. Dill tends to have more soil on it and requires soaking in water and several rinses to ensure it is clean. Parsley and spinach tend to be on the ‘less sandy side’ and require two to four rinses. During the last ten minutes of cooking, add the spinach; this herb takes longer to cook than dill or parsley.

Add some freshly chopped parsley on top for a fresh taste, along with lemon juice. The soup is ready to eat and enjoy. In Iran, this soup is sold at many shops, and most locals can buy it on their way to work to enjoy as a quick, convenient breakfast. Beyond the everyday routines, this soup is enjoyed during family gatherings and religious occasions. Each Iranian household adds its own touch to this recipe, which is often passed down through generations.

What can you serve with Ash-e-Adas?

The noodles are optional and not used in the traditional version of this Ash-e-Adas. This dish is typically served with freshly made bread such as Barbari, Naan, or Basmati Rice.

How to store the Ash-e-Adas?

Refrigerate the soup for two to four days. You can reheat it on the stove or in the microwave. If you plan to freeze the soup, be sure to leave out the herbs and add them only on the day you plan to serve the soup.

Expert tips

Ash-e-Adas is more than just a flavourful dish; it has many nutritional benefits. This is a highly adaptable soup; you can add an array of meats, such as sliced chicken breast, beef, and lamb, or serve it as a purely vegetarian dish. The chicken stock cube used in this recipe can be swapped for vegetable stock. Carrots, like potatoes, can be diced and added to increase the soup’s density. The various herbs and spices used in this dish provide antioxidant and anti-inflammatory properties, making it a wholesome experience.

Ash e Adas

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Course: Dinner, Main

Cuisine: Persian

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 194kcal

Author: thetastejournal.com

Ingredients

Herbs

▢ 150 grams Parsley
▢ 200 grams Spinach
▢ 100 grams Dill

Instructions

Preparation: Slice onions and garlic. Rinse red lentils until the water runs clear.
Sauté: Heat oil in a pot over medium-low. Add onions and garlic; sauté until golden and caramelized.
Add Spices: Mix in cumin, turmeric, black pepper, salt, and chicken stock cube. Let spices sizzle in the oil. Add water and red lentils to the pot. Simmer for one hour.
Prepare Herbs: Wash dill, parsley, and spinach thoroughly (soak dill; rinse parsley and spinach). Add spinach during the last ten minutes of cooking.
Serve: Top with freshly chopped parsley and a squeeze of lemon juice. Enjoy!