Adasi
Breakfast · Persian · Ready in 45 min · Serves 4
A comforting Persian brown-lentil breakfast stew warmed with cumin and turmeric and a little tomato, cooked until creamy and eaten with bread.
Per serving
- Calories
- 224
- Protein
- 13 g
- Carbs
- 34 g
- Fat
- 4 g
- Fibre
- 10 g
Vitamins and minerals, % of a day’s needs
- Iron25%
- Vitamin D0%
- B120%
- Zinc16%
- Magnesium16%
- Omega-35%
- Folate15%
- Calcium4%
- Potassium13%
- Vitamin C8%
- Riboflavin12%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Brown lentils
- 900 ml Water
- 1 whole Onion
- 2 clove Garlic
- 1 tsp Ground cumin
- 0.5 tsp Ground turmeric
- 1 tbsp Tomato paste
- 1 tbsp Olive oil
- 0.5 whole Lemon
- 1 pinch Salt
Method
- 1
Rinse 200g of brown lentils under cold water and set them aside to drain.
- 2
Warm 1 tablespoon of olive oil in a pot over medium heat, then dice the onion and cook until soft and translucent.
- 3
Crush in 2 cloves of garlic with 1 teaspoon of ground cumin and half a teaspoon of turmeric and stir until fragrant, then stir in 1 tablespoon of tomato paste.
- 4
Add the lentils and 900ml of water, then simmer gently until the lentils are tender and creamy.
- 5
Lightly mash a little of the stew for body, season with a pinch of salt and serve warm with bread and a squeeze of lemon.
