25-Min Adasi — Persian Lentil Stew
Earthy red lentils simmer with caramelized onions and warm spices into a silky, comforting stew. Serve over steamed rice for an easy weeknight dinner that tastes like you've been cooking all day.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 1 large yellow onion, sliced
- 1 cup red lentils
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 4 cups vegetable broth
- 2 cups cooked steamed white or brown rice (for serving)
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high. Add sliced onion and cook, stirring occasionally, until deep golden, 6–7 minutes.
- 2
Stir in turmeric and cinnamon. Cook until fragrant, about 30 seconds.
- 3
Add red lentils and vegetable broth. Stir well and bring to a boil.
- 4
Reduce heat to medium-low and simmer until lentils break down and stew thickens, 10–12 minutes.
- 5
Season with salt and pepper to taste. Stir gently—some lentils should be whole, some creamy.
- 6
Divide steamed rice among bowls and ladle stew over the top. Serve hot.
Tools you’ll need
- large pot or Dutch oven
- wooden spoon
- measuring cups
- measuring spoons
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