Adasi

By Yasmin Fahr

Published April 19, 2021

Adasi
Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
1¾ hours
Rating
4(527)
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
  • 2tablespoons olive oil, plus more for serving
  • 1medium yellow onion, diced (about 1½ cups)
  • Kosher salt
  • 1tablespoon ground cumin
  • 1teaspoon ground turmeric
  • 1pound green lentils (about 2 heaping cups), rinsed
  • 1lime or lemon, cut into wedges
  • Dried oregano, fresh cilantro or parsley (optional), for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

500 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 81 grams carbohydrates; 15 grams dietary fiber; 5 grams sugars; 29 grams protein; 478 milligrams sodium

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.

Ratings

4 out of 5
527 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!

K

Good- added 1 tsp fresh ginger and served with lemon, parsley, and mango pickle. Also good with rice.

ariel

added ground cumin and turmeric to water with salt and boiled green lentils for 20 minutes for a very calming offering to my constantly nauseated stomach, went over (and down) very well. Gratitude.

Perfect Breakfast, But Need Further Guidance On Salt Quantity

I made this and am eating it for breakfast this week. My only complaint with the recipe is that it just says to "season to taste" for the salt. That helps people who know what amount to start with, but for those that have no clue this is bad. Give us some guidance on how much to salt the onions and then later the lentils while cooking.

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