Adasi (Persian Lentil Breakfast Stew)

Ingredients

• •1 1/2 cups brown lentils, rinsed
• •1 medium yellow onion, finely diced
• •1 medium yellow potato, peeled and diced
• •2 cloves garlic, minced
• •1 tsp ground turmeric
• •1 tsp ground cumin
• •2 tbsp olive oil
• •5 cups water
• •1 tsp salt
• •1/2 tsp black pepper
• •2 tbsp fresh lemon juice

Directions

1. 1Heat olive oil in a pot and cook onion for 5 minutes until soft.
2. 2Add garlic, turmeric, and cumin and cook for 30 seconds until fragrant.
3. 3Stir in lentils, potato, water, salt, and black pepper and bring to a boil.
4. 4Reduce to a simmer and cook 25–30 minutes until the lentils and potato are tender.
5. 5Mash a small portion against the side of the pot to thicken the stew naturally.
6. 6Stir in lemon juice and serve hot.

💡 Mash only a few spoonfuls of lentils and potato; adasi should be thick and spoonable while retaining plenty of whole lentils.

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