Adasi

By Yasmin Fahr

Published April 18, 2021

  • Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
1¾ hours
Rating
4(570)
Comments
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A Persian dish of simply cooked lentils, adasi is often eaten as a warming breakfast in Iran, but it can make a comforting lunch or dinner, too. There are many variations, but the core ingredients are the same: lentils, salt and water. This recipe also calls for onion, cumin and turmeric, then simmering until the lentils become soft and creamy. (Don’t be deterred by the long cooking time, as the majority of it is hands off. To help reduce the cooking time, soak the lentils before cooking for two hours or up to overnight.) Garnishes are customizable: Add a pinch of dried oregano or fresh cilantro or parsley, then top with a pat of butter and enjoy as-is, or with a side of hard-boiled eggs or roast vegetables. It’s a wonderful dish to have in the fridge for a quick, nourishing meal any time of day.

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Ingredients

Yield:4 servings

  • 2 tablespoons olive oil, plus more for serving

  • 1 medium yellow onion, diced (about 1 ½ cups)

  • Kosher salt

  • 1 tablespoon ground cumin

  • 1 teaspoon ground turmeric

  • 1 pound green lentils (about 2 heaping cups), rinsed

  • 1 lime or lemon, cut into wedges

  • Dried oregano, fresh cilantro or parsley (optional), for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

82 grams carbs; 502 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 15 grams fiber; 478 milligrams sodium; 29 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large Dutch oven or pot over medium until shimmering. Add the onions, season with salt and cook, stirring occasionally, until they start to soften and become light golden, about 6 minutes.

  2. Step 2

    Add the cumin and turmeric and stir until fragrant, about 30 seconds. Stir in the lentils, then 5 cups water; season with salt. Increase the heat to bring it to a boil.

  3. Step 3

    Once it comes to a boil, give it stir, then reduce heat to low to maintain a simmer. Cover and let cook until the lentils are tender and creamy without a firm bite, about 1 hour and 15 minutes. (For ultimate creaminess, cook it on low for up to three hours, stirring every hour or so.)

  4. Step 4

    Remove the lid, stir and let any remaining water cook off, 5 to 10 minutes more, stirring occasionally to make sure nothing sticks to the bottom. Use a wooden spoon to mash some of the lentils against the side of the pan to thicken the soup, if desired. Season to taste with salt.

  5. Step 5

    Spoon into bowls, squeeze the juice of 1 lime wedge into each, drizzle with olive oil, then add a pinch of oregano or herbs, if using, and serve.

Tip

  • Adasi will keep in a covered container in the refrigerator for up to five days. Add a little water to loosen before reheating.

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Ratings

4 out of 5
570 user ratings
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Comments

BJ Geraghty

i have learned that when using Turmeric we should add ground black pepper which releases the circumin from turmeric improving the nutritional benefits of turmeric. Cooking with spices is so interesting!

Cavan

I needed some protein and fiber, and this did the trick. Served over some turmeric rice. A lemon or a lime goes a long way towards completing this.

Christa

I served these creamy lentils with a dollop of plain greek yogurt, fresh lime juice, and parsley. Delicious and very filling!

Alan Feingold

why kosher salt rather than regular salt???

Sissy

After a trip to Iran in 2009, I made up a lentil recipe with cumin, allspice, cinnamon and cayenne. Makes a good breakfast topped with yogurt, also can be thinned for a lentil soup with the addition of some chopped greens (arugula, spinach, herbs are good). Lentils are a great way to get a high protein carb for breakfast.

JCM

I love this recipe, make it pretty frequently. I add garlic cloves (at the beginning) and some greens (later). I use the Instant Pot and we eat it for lunches with rice.

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