Dahl Addas - Five Ingredients; Thirty Minute Lentil Soup
by Marjan
Its even hard for me to believe! Most Persian recipes require a lot of time and ingredients to prepare. Twenty years ago, our dear family friend, Mrs. Goli (literal translation Mrs. Flower, and she truly has been in my life and others) showed me how to prepare Dahl Addas; a Southern Iranian red lentil soup saturated with garlic, turmeric, and a dash of cayenne pepper. This soup is a little spicy, creamy and robust with garlic to chase any cold symptom away. Let’s not leave out the medicinal healing powers of garlic, turmeric (read more here) and cayenne, which are phenomenal for the immune and digestive system.
Dahl Addas is easy to make, delicious, hearty, and healthy. I make this soup multiple times during cold winter months. Most of the ingredients I have available in my pantry and since it requires very minimal ingredients and time, it's easy to gravitate towards making this hearty soup.
So if the fall and winter flu comes around, and you’re just tired of having chicken noodle soup, change it up: Dahl Addas is healthy, potent, and pops with flavor.
Thank you Mrs. Goli!
Ingredients
1 cup red lentil-rinsed with cold water
¼ cup extra virgin olive oil
5-6 cloves of garlic-minced
1 tablespoon turmeric
¼ teaspoon cayenne pepper
Salt and black pepper to taste
Option - 1-2 potatoes-cubed into small bite size pieces
Option - top with a spoonful of plain Greek yogurt
In a medium size pot over low heat, sauté garlic in olive oil until golden. Stir constantly to prevent garlic from browning and turning bitter. Add turmeric, salt, pepper and cayenne; stir for a few minutes. To the pot add lentils (and potatoes if using) followed by 3-4 cups of water. Bring to a boil over medium heat. Stir; place lid; turn heat down low and cook lentils until soft and mushy (there should very little liquid left, leaving a soft, thick, hearty soup). Thirty minutes later, add desired salt (usually ½ teaspoon).
Serve hot with a dollop of yogurt on top!
Its even hard for me to believe! Most Persian recipes require a lot of time and ingredients to prepare. Twenty years ago, our dear family friend, Mrs. Goli (literal translation Mrs. Flower, and she truly has been in my life and others) showed me how to prepare Dahl Addas; a Southern Iranian red lentil soup saturated with garlic, turmeric, and a dash of cayenne pepper. This soup is a little spicy, creamy and robust with garlic to chase any cold symptom away. Let’s not leave out the medicinal healing powers of garlic, turmeric (read more here) and cayenne, which are phenomenal for the immune and digestive system.
Thank you Mrs. Goli!
Ingredients
1 cup red lentil-rinsed with cold water
¼ cup extra virgin olive oil
5-6 cloves of garlic-minced
1 tablespoon turmeric
¼ teaspoon cayenne pepper
Salt and black pepper to taste
Option - 1-2 potatoes-cubed into small bite size pieces
Option - top with a spoonful of plain Greek yogurt
In a medium size pot over low heat, sauté garlic in olive oil until golden. Stir constantly to prevent garlic from browning and turning bitter. Add turmeric, salt, pepper and cayenne; stir for a few minutes. To the pot add lentils (and potatoes if using) followed by 3-4 cups of water. Bring to a boil over medium heat. Stir; place lid; turn heat down low and cook lentils until soft and mushy (there should very little liquid left, leaving a soft, thick, hearty soup). Thirty minutes later, add desired salt (usually ½ teaspoon).
Serve hot with a dollop of yogurt on top!
