Iranian Adasi – savory green lentil stew

Set a heavy bottomed pot on medium heat. Once hot, add olive oil and sauté them for 2 – 3 minutes. Add the spices and cook until fragrant – 1 – 2 minutes. Add the lentils and potato and stir to coat in the spices. Add the water and bring to a simmer, then add a crushed chick’n broth cube. Cover, reduce the heat to a low gentle, simmer and cook for 40 – 45 minutes, stirring it periodically to avoid burning. Remove the lid and use the back of a wooden spatula to smash the potatoes in the stew to thicken it. Replace the cover and cook for an additional 10 – 15 minutes.

📝 Ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1/2 teaspoon cinnamon
• 2 teaspoons dried thyme (OPTIONAL)
• 1 tablespoon white pepper (OPTIONAL but recommended)
• 2 cups green or brown lentils, rinsed and drained
• 1 lb creamer potatoes, quartered
• 6 cups water
• 1 Not Chick’n Broth cube
• se asalt & pepper to taste

👨‍🍳 Instructions

1. 1Set a heavy bottomed pot on medium heat. Once hot, add olive oil and sauté them for 2 – 3 minutes. Add the spices and cook until fragrant – 1 – 2 minutes. Add the lentils and potato and stir to coat in the spices.
2. 2Add the water and bring to a simmer, then add a crushed chick’n broth cube. Cover, reduce the heat to a low gentle, simmer and cook for 40 – 45 minutes, stirring it periodically to avoid burning.
3. 3Remove the lid and use the back of a wooden spatula to smash the potatoes in the stew to thicken it. Replace the cover and cook for an additional 10 – 15 minutes.
4. 4Serve while hot with fresh chopped parsley and season to taste with sea salt & pepper. Consider preparing some Shirazi salad to accompany this incredibly warming recipe.