- Recipes
-
-
FEATURED RECIPE
-
TRENDING RECIPES
-
-
-
Author:
Kevin Curry
Iranian Adasi – savory green lentil stew
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Nutrition per serving
Iranian Adasi – savory green lentil stew
Ingredients for 6 servings
Substitution
Note
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 2 teaspoons dried thyme (OPTIONAL)
- 1 tablespoon white pepper (OPTIONAL but recommended)
- 2 cups green or brown lentils, rinsed and drained
- 1 lb creamer potatoes, quartered
- 6 cups water
- 1 Not Chick’n Broth cube
- se asalt & pepper to taste
Steps
Step 1
Set a heavy bottomed pot on medium heat. Once hot, add olive oil and sauté them for 2 – 3 minutes. Add the spices and cook until fragrant – 1 – 2 minutes. Add the lentils and potato and stir to coat in the spices.
Step 2
Add the water and bring to a simmer, then add a crushed chick’n broth cube. Cover, reduce the heat to a low gentle, simmer and cook for 40 – 45 minutes, stirring it periodically to avoid burning.
Step 3
Remove the lid and use the back of a wooden spatula to smash the potatoes in the stew to thicken it. Replace the cover and cook for an additional 10 – 15 minutes.
Step 4
Serve while hot with fresh chopped parsley and season to taste with sea salt & pepper.
Consider preparing some Shirazi salad to accompany this incredibly warming recipe.
Iranian Adasi – savory green lentil stew
Kevin Curry
INGREDIENTS
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 2 teaspoons dried thyme (OPTIONAL)
- 1 tablespoon white pepper (OPTIONAL but recommended)
- 2 cups green or brown lentils, rinsed and drained
- 1 lb creamer potatoes, quartered
- 6 cups water
- 1 Not Chick’n Broth cube
- se asalt & pepper to taste
INSTRUCTIONS
-
Set a heavy bottomed pot on medium heat. Once hot, add olive oil and sauté them for 2 – 3 minutes. Add the spices and cook until fragrant – 1 – 2 minutes. Add the lentils and potato and stir to coat in the spices.
-
Add the water and bring to a simmer, then add a crushed chick’n broth cube. Cover, reduce the heat to a low gentle, simmer and cook for 40 – 45 minutes, stirring it periodically to avoid burning.
-
Remove the lid and use the back of a wooden spatula to smash the potatoes in the stew to thicken it. Replace the cover and cook for an additional 10 – 15 minutes.
-
Serve while hot with fresh chopped parsley and season to taste with sea salt & pepper.
Consider preparing some Shirazi salad to accompany this incredibly warming recipe.
Mar 01 2026
It’s good but very spicy for me. I think I would cut the white pepper to 1/2 tbsp as it overpowers the other spices. It definitely needs the salad for some relief. I will make again.
yes, I was a bit heavy handed with the pepper – it shouldn’t be causing anyone to sweat! thank you!