Recipe: Adasi Lentil Soup
A cozy, comforting lentil soup care of Azizam, one of LA’s hottest new restaurants
On a prime stretch of Sunset Boulevard in Silver Lake, Azizam focuses on the Persian recipes more typically seen at home; the dishes that feed families and soothe souls. When I first approached chef/co-owners Misha Sesar and Cody Ma about creating a recipe for The New Family Table, I hoped they would share the secrets of the stunning ash-e-jo barley and bean soup from the current winter menu. While that soup was a bit more complex than the weeknight ease our recipes strive for (fermenting whey and making mint oil was maybe too much for an average Wednesday), Misha and Cody proposed a different menu item: Adasi, a traditional Persian lentil soup with onion, potato, and turmeric.
“Adasi is a breakfast staple throughout many Iranian households but it’s equally delicious for a winter weekday dinner,” the chefs say. In fact, the first word they used to describe it was “comforting,” followed by “simple” and “delicious” and “doesn’t take too much time.” After testing it throughout the week, I wholeheartedly agree. This dinner is right in The New Family Table sweet spot.
With fragrant turmeric, tender potato, and rib-sticking lentils, this soup borders on stew territory. It’s as perfect for the snowy weather much of the country is facing right now, as it is for the stress plenty of us are still under in California. It’s extremely cost efficient — especially if you happen to already have turmeric in your pantry. It’s generously portioned, and stores well. A family of four could easily get two dinners, thanks to leftovers that freeze and refrigerate well. It’s also time efficient: You’ll soak your lentils in their cooking liquid, and prep the garlic, potatoes, and onion while they soak. Then as the lentils cook, you can focus on toppings — whether that’s frying onions, shallots, or eggs or chopping parsley — or do what I do, and get some kitchen tidying done while you wait.
Please let Misha, Cody, and me know if you make this recipe by sharing your results in Table Chat and tagging us on Instagram: @hillarydixlercanavan and @azizam_la. Don’t forget to also add Azizam to your dining list in LA! Los Angeles’s independent restaurants need our support as the city recovers from the fires.
And, if you like this recipe, here are some others you might like too:
Chicken and Red Lentil Soup with Lemony Yogurt (Andy Baraghani, NYT Cooking)
Masoor Dal (Padma Lakshmi, The Today Show)
Tandir Aashi Chickpea Pottage (Persian Mama)