Eshkeneh-yeh Adas (Lentil Egg Drop Soup)

By Naz Deravian

Published January 10, 2022

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
1 hour
Rating
4(1,056)
Comments
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Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in the country’s cuisine, eshkeneh is simple, flavorful, nourishing and hearty. The rustic dish requires minimal ingredients and satisfies on cold winter days. This version is made with lentils, potatoes and eggs, which are typically added at the end as a thickener, and is flavored with a hit of warm Aleppo pepper. The dried fenugreek leaves add depth, warmth and a distinct bittersweet fragrance. You can also use about 2 tablespoons of fresh chopped fenugreek leaves if you have some, but do not use seeds or powder. Be mindful that too much fenugreek turns a dish bitter. 

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Ingredients

Yield:4 to 6 servings

  • 3 tablespoons extra-virgin olive oil

  • 1 large yellow onion, finely chopped

  • 1 large Yukon Gold potato (about 8 ounces), peeled and diced into ½-inch cubes

  • Kosher salt (Diamond Crystal)

  • 1 teaspoon ground turmeric

  • 1 teaspoon Aleppo pepper, plus more to taste

  • ½ teaspoon black pepper

  • 1 tablespoon tomato paste

  • ¾ cup green or brown lentils

  • ⅓ cup chopped cilantro, leaves and tender stems, plus more as garnish

  • 2 teaspoons dried fenugreek leaves, crushed between your fingers (optional) (see Tip)

  • 3 large eggs

  • Flatbread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

31 grams carbs; 93 milligrams cholesterol; 264 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 5 grams fiber; 323 milligrams sodium; 12 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot, heat the oil over medium, add the onion and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potato, season with salt and cook, stirring occasionally, for 3 minutes, just so that the potato pieces are no longer raw. Add the turmeric, Aleppo pepper and black pepper, give it a stir, and cook just until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.

  2. Step 2

    Add the lentils, stir to combine and cook for 1 minute. Add 6 cups of water, partially cover, raise the heat to high and bring to a boil. Add 1 tablespoon of salt or salt to taste, and stir. Cover completely, reduce heat to medium-low and simmer, stirring occasionally, until the lentils and potatoes are cooked through, about 25 minutes. Add the cilantro and fenugreek, if using, and simmer for 5 minutes, until the herbs release their fragrance and flavor the soup. Taste and adjust seasoning as needed.

  3. Step 3

    In a small bowl, beat the eggs with a whisk until combined. In a thin stream, add half of the eggs to the soup, gently breaking them up with the whisk, then repeat with the remaining eggs. (You don’t want to scramble the eggs here, but just break up the eggs into strands.) Cover and cook for 2 minutes, until the eggs set. Divide among bowls and garnish each with cilantro leaves and a sprinkling of Aleppo pepper, if you like. Serve hot with bread on the side.

Tip

  • Dried and fresh fenugreek leaves can be found at Middle Eastern and South Asian markets and online.

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Ratings

4 out of 5
1,056 user ratings
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Comments

Margaret

What can I substitute if I don’t have access to fenugreek leaves?

Candie

Other useful replacements include masala curry powder, curry powder, fennel seeds, or celery seeds. Mustard greens, celery leaves, or kale are good options if you need to replace fenugreek leaves.

Padmaja Patkar

Dried fenugreek is available at any Indian grocery store. Its called "kasuri methi".

Molly

I’ve been making this weekly for years! What a hearty, healthy, and easy soup. My toddler adores it! Delicious as written, but sometimes we add finely diced bell peppers in with the onions if we have them to up the vegetables in this dish. Some chicken bouillon powder can be added too for more flavor. Very versatile and forgiving if you need to add a little more or less of whatever ingredient you have.

Md girl

Fantastic soup! The whole family devoured it. The only change I made was to replace the potatoes with taro root for a healthier option but a similar texture. This will be on the regular rotation. Quick and easy enough to make on a weeknight,

Berklee

This was a hit with my 10-year-old kid who usual doesn't like soup, and one of his friends! I did half broth and half water (6 cups is definitely needed to make it a soup), red potatoes half peeled, and didn't have fenugreek or cilantro so used crushed coriander (maybe a teaspoon?) and a few shakes of powdered curry. Added lemon zest at the end for serving. This is delicious, quick, and filling. A new keeper for my dinner rotation!

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