Adasi Breakfast Stew

Sastojci

1 large white onion, diced

2 garlic cloves, minced

2 cups of dry brown lentils

1 tbsp of cornstarch or flour

1.5 tbsp of tomato paste

0.5 tsp of turmeric

0.5 tsp of cracked black pepper

1 tsp of salt (adjust to taste)

1 tsp of cinnamon

2-3 tbsp olive oil or vegetable oil for frying

1 large potato, peeled, chopped in 1cm cubes, and rinsed (optional)

Upute

In a large pot, sauté the onion in 2-3 tbsp of oil for about 4 minutes until slightly translucent. Then add in the turmeric, minced garlic, and sauté for a further 3 minutes until slightly browned.

Now add the tomato paste and sauté for a further 3-4 minutes so that the tomato darkens slightly and releases its aroma.

Add a little extra oil, and stir in the flour, sautéing for around 1 minute. Make sure to have a mid-level heat as to prevent burning.

Next add in the lentils, along with 6 cups of boiling water and the salt, cinnamon and cracked black pepper (and optional potato cubes). Allow it all to come to a boil at a high heat, put the lid on the pot, then adjust to a low heat to allow it to simmer for the next hour. Stir frequently to prevent sticking.

After 45 minutes, check the consistency of the Adasi. We want a thick soup, with little liquid. If the consistency is watery, let it simmer for the remaining 15 minutes with no lid to allow more water to evaporate. Adjust the salt to taste before serving.

Serve with warm toasted bread

Bilješke

https://www.theiranianvegan.com/recipes/adasi-persian-vegan-lentil-soup