Adasi (Persian Lentil Stew)
Author: Ahu Shahrabani
Recipe type: Entree
Cuisine: Persian
Prep time:
Cook time:
Total time:
Serves: 4
- 1 cup of green lentils
- 3-4 cups of stock (vegetable or chicken)
- 1 medium yellow onion, diced
- 1-2 medium cloves of garlic, diced or crushed
- 2 tablespoons of oil for sauteing
- 1 tablespoons of butter
- ½ tablespoon of turmeric
- 1 teaspoon cinnamon
- 1 teaspoon golpar (angelica powder)- optional
- ½ tablespoon of salt
- ½ teaspoon pepper
- Heat the butter and oil in a pot over medium heat.
- Add the diced onions and saute gently until translucent (10-12 minutes).
- Add the garlic, salt and turmeric and continue to saute for another minute. Add more butter or oil here if the pan is dry.
- Add the lentils and 3 cups of stock to the pot - stir and bring to a boil on high heat.
- Once your lentil mixture has come to a boil, reduce heat to low and cover.
- Simmer for 45 minutes, stirring every so often to make sure nothing sticks and adding more stock as needed.
- Add in the cinnamon and golpar. Taste the adasi and adjust seasonings if needed.
- The dish is done when the consistency is a very thick soup (stewy but with no visible liquid).
- Serve with bread, yogurt and enjoy!
Serving size: ¼ recipe Calories: 276 Fat: 11 Carbohydrates: 33 Sugar: 4 Sodium: 1004 Protein: 14
Recipe by Ahu Eats at https://www.ahueats.com/2015/02/adasi-persian-lentil-stew.html
3.5.3208