~289 cal · 19g protein · 50g carbs · 2g fat (estimated, per serving)
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Thick spiced lentil breakfast stew
🇮🇷 Tehran
Adasi is a hearty Iranian breakfast of lentils cooked soft with onion, garlic, and warm spices until they turn into a thick, nourishing pottage. Sold from breakfast cafés and made at home on cold mornings, it is ladled into bowls, mashed a little, and eaten with flatbread, a squeeze of lime, and butter.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 cups brown lentils
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1 onion
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4 cloves garlic
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1 tsp turmeric
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1 tsp cumin
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1/2 tsp cinnamon
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1 lime
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3 tbsp olive oil
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5 cups water
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to taste salt
Instructions
1
Soften the onion and garlic in the oil, then add the spices.
2
Add the lentils and water and simmer until very soft, about 40 minutes.
3
Mash some of the lentils to thicken.
4
Season with salt and a good squeeze of lime.
5
Serve hot with flatbread.
Tehran tradition.
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🌏 While it simmers — know your destination
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Tehran. A capital that judges cooks by their ghormeh sabzi.
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Iran. Persian kitchens of herbs, saffron, and dried limes.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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