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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.