Adasi (Persian lentil stew)
A warming, everyday Persian brown-lentil stew simmered with onion, garlic and tomato — hearty enough for dinner with flatbread.
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- Prep
- 10 min
- Cook
- 25 min
- Serves
- 2 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
- Brown lentils180 g
- Onion90 g
- Garlic3 cloves · 9 g
- Tomato120 g
- Olive oil15 g
- Sangak bread80 g
Method
- 1
Soften the onion in the oil over medium heat until golden, 6–8 minutes.
- 2
Add the garlic and cook one minute, then stir in the grated tomato, turmeric, salt and pepper.
- 3
Add the cooked lentils with a splash of water and simmer 12–15 minutes until thick.
- 4
Mash lightly for a creamier texture and adjust seasoning.
- 5
Serve hot with warm sangak bread.