20-Minute Adasi with Crispy Onions
Persian red lentil and split-pea soup, tangy and deeply savory, topped with crispy fried onions. Ready in 20 minutes—comfort in a bowl.
- Total time
- 20 min
- Servings
- 4
- Calories
- 240
- Protein
- 16g
Ingredients
- 1 cup red lentils
- ½ cup yellow split peas
- 1.5 medium yellow onion, thinly sliced, divided
- ½ tsp turmeric
- 3 tbsp lime juice (or white vinegar)
- 2 tbsp neutral oil (for frying onions)
Instructions
- 1
Bring 5 cups water to a boil in a pot. Add lentils, split peas, half the sliced onion, and turmeric.
- 2
Simmer uncovered for 15 minutes, stirring occasionally, until lentils and peas are soft and soup thickens.
- 3
While soup simmers, heat oil in a skillet over medium-high. Fry remaining onion until golden and crispy, about 5 minutes.
- 4
Remove crispy onions with a slotted spoon and drain on paper towels. Reserve 1 tbsp oil in the skillet.
- 5
Stir lime juice and 1 tsp salt into the soup. Taste and adjust lime and salt to your preference.
- 6
Ladle soup into bowls and top each with crispy onions and a pinch of black pepper. Serve hot.
Tools you’ll need
- large pot (3+ quart)
- medium skillet
- wooden spoon
- slotted spoon
- paper towels
- ladle
- bowls
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