Directions
- 1In a pot, sauté the onion in 2-3 tbsp of oil for about 4 minutes until slightly translucent.
- 2Then add in the turmeric mix, and remove half for garnish.
- 3Add in the minced garlic, and sauté for a further 3 minutes until slightly browned.
- 4Add the tomato paste and sauté for a further 3-4 minutes so that the tomato darkens slightly and releases its aroma.
- 5Next add in the lentils, along with 6 cups of boiling water and the salt, cinnamon and cracked black pepper, and optional potato cubes.
- 6Bring to a boil, put the lid on the pot, then adjust to a low heat to allow it to stew.
- 7After 15 minutes, it should be ready.
- 8Check the consistency of the Adasi and that the lentils are cooked through. We want a thick soup, with little liquid.
- 9Serve with warm toasted bread, an optional sprinkle of golpar (ground angelica seed) and squeeze of lime.
- 10Enjoy!
Ingredients
- 1 large white onion, diced
- 2 garlic cloves, minced
- 2 cups dry brown lentils, washed & pre-soaked for 1-2 hours (or unsoaked-see instructions)
- 1.5 tbsp tomato paste
- 0.5 tsp turmeric
- 0.5 tsp cracked black pepper
- 1 tsp salt
- 1 tsp cinnamon
- 2 -3 tbsp vegetable oil
- 1 large potato, peeled, chopped in 1cm cubes, and rinsed
- ground Angelica seed
- lime wedges
- 6 cups boiling water
- warm toasted bread
- golpar (ground angelica seed)
- lime
Equipment
pot
Tips
- Stir frequently to prevent sticking.
- If you haven’t presoaked your lentils, leave it to stew for an extra 15 minutes.
- Serve with warm toasted bread, an optional sprinkle of golpar (ground angelica seed) and squeeze of lime.
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