Adasi

By Yasmin Fahr

Adasi
Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
1¾ hours
Rating
4(499)
Notes
Read community notes

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)

494 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 14 grams dietary fiber; 5 grams sugars; 29 grams protein; 473 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
499 user ratings
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Cooking Notes

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.

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!

Christa

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

Leslie

Use vegetable broth instead of the water (or season initially with vegetable boullion instead of salt) to add a little extra depth of flavor.

ems

Delicious! I added 2 cloves of garlic and 1 replaced the water with 4 cups of vegetable broth/1 cup of water.

S

Split red lentils will take much less time to cook because they are split and the skin taken off. They will become mushy and lose their red colour - that's not a bad thing, that's just how they are. It will taste good, it will just be a different dish with a different ingredient. Lentils are not interchangeable.

Margie

Excellent! Easy! No bizarre ingredients. Didn't have to dirty every dish in the kitchen. I browned the onions in a pan, then dumped everything into the crockpot for a few hours. Very tasty. LOVE it!

Jane Cutter

I haven’t tried this but I’d do step one with the onions, then combine with the lentils and water in the slow cooker . You might bring water to a boil first before combining in the crockpot. Then I’d cook on high for at least 4 hours, stirring occasionally

melika belhaj

This was my favorite postpartum breakfast after giving birth to my daughter last February. So nourishing. I still make it at least once a month!

Jenny F.

So so good and easy! I make lentils all the time, but maybe I've been doing it wrong! This. This is it. I forgot the lime on this serving, but got it for the leftovers! I ate this alone....hand full of potato chips, but so very good.

Julie

Didn't have lentils, so pressure cooked garbanzo beans for 34 min in the instant pot and used them. Wonderful dish!

Serena

Highly recommend going low and slow to get it nice and mushy!! It’s such a comforting bowl of mush - seriously. I had it over rice pilaf with a side of roasted broccoli.

Matthias

When the lentils are soaked before, how does this change the amount of water requried?

Cristina

I made this with brown lentils and cooked in the crock pot on high for 3 hours and 1 hour on low. I did have to add some water two different times. Served over basmati rice with some marinated veggies on top. A solid meal!

Marie RD

Turmeric does not require black pepper, actually black pepper inhibits the metabolism of turmeric.

TriciaPDX

I like to add finely chopped carrots and sometimes celery to green or brown lentils. Carrots add color, but also sweetness and celery adds to the earthiness of the dish.

Sleepy

would this be good with chopped spinach? Just to get the veggies.

Leigh S

Rinse beans. Brown onion. Walk away. Return to a week's worth of wonderful lunches. Even better with lemon.

Jenny F.

So so good and easy! I make lentils all the time, but maybe I've been doing it wrong! This. This is it. I forgot the lime on this serving, but got it for the leftovers! I ate this alone....hand full of potato chips, but so very good.

angelique craney

I can see adding some sliced sausage or kielbasa for my meat eaters! YUM!

melika belhaj

This was my favorite postpartum breakfast after giving birth to my daughter last February. So nourishing. I still make it at least once a month!

SS

Was a good base lentil dish, nothing extremely special. Still comforting and wholesome especially after a weekend eating out in NYC!

Quadruple the salt

Mostly no flavor so make sure to put 5-10x the salt they call for

rosie

i was suspicious to see so few seasonings but it turned out absolutely delicious! Excellent for meal prep!

ems

Delicious! Made it for the second time; this time used red lentils (shorter cooking time!), added chicken broth instead of water (really does the trick) and added 2 garlic cloves. Perfect!

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