Beata 
Persian Lentil Stew Adasi
Warming and filling lentil stew with subtle turmeric and cinnamon aromas, that’s perfect with rice or pita bread and a splash of vegan yoghurt.
Servings 4 servings
Ingredients
- 1 large white onion diced
- 4 garlic cloves minced
- 2 cups of dry brown lentils
- 1 large potato peeled, chopped in 0.5 cm cubes
- 1 tbsp of cornstarch or flour
- 3 tbsp of tomato paste
- 0.5 tsp of turmeric
- 1 tsp of cracked black pepper
- 1 tsp of salt adjust to taste
- 1 tsp of cinnamon
- 3 tbsp olive oil or vegetable oil
Instructions
- Heat 2–3 tbsp oil in a large pot and sauté onion for 4 minutes until translucent. Add turmeric and garlic, cook for 3 more minutes until lightly browned.
- Stir in tomato paste and cook for 3–4 minutes until it darkens and smells aromatic.
- Add a bit more oil, then mix in the flour and sauté for 1 minute over medium heat.
- Add lentils, 6 cups boiling water, salt, cinnamon, pepper (and optional potatoes). Bring to a boil, cover, then simmer on low for 1 hour, stirring often.
- After 45 minutes, check thickness—simmer uncovered if it’s too watery. Adjust salt to taste.
- Serve hot with toasted bread or basmati rice.
