5 Ingredients or Fewer
Sabrina Ghayour's Persian "Adassi" Lentil Stew
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10 Reviews
Camilla R.
April 30, 2018
Hi there! AMAZING, I absolutely loved this lentils... I used the canned ones (...ops...) ad I also added 1 eggplant that was alone in the fridge + 1 splash of coconut milk instead of oil...thank you very much for sharing...meal prep is done for these week!
Nomnomnom
March 4, 2018
Just made this for dinner and it was a change from my standard lentil game. I toned down the curry powder, but might add the full amount next time. I added a couple of tablespoons of lemon juice at the end, and was happy with that.
AnneHD
February 28, 2017
Great effort/reward ratio! We had it with a side of baked beets plus a minty salsa verde. It was a delicious meal; thank you for the recipe!
Ghazzzit
February 20, 2017
This came out deliciously - thank you! A really nice Persian stew where meat isn't the focal point - unintentionally vegan even!
I was rather flexible on the ingredient proportions (about 2 cups de puy lentils and an entire 6oz can of tomato paste), and out of curry powder so used a combo of turmeric, paprika, garam masala and a little ground chile pepper. Mine had a much stronger tomato base than the photo and taste-wise ended up like many Persian stews - comforting, melded flavors without too much of a kick in any direction.
I was rather flexible on the ingredient proportions (about 2 cups de puy lentils and an entire 6oz can of tomato paste), and out of curry powder so used a combo of turmeric, paprika, garam masala and a little ground chile pepper. Mine had a much stronger tomato base than the photo and taste-wise ended up like many Persian stews - comforting, melded flavors without too much of a kick in any direction.
AntoniaJames
February 14, 2017
I found this a bit flat - and frankly, underwhelming -- until I added a good splash of vinegar just before serving, which I highly recommend. ;o)
rparagus
February 12, 2017
Can you use red lentils?
AntoniaJames
February 14, 2017
You could, but it will be very different. The red lentils will break down so it will be quite soupy, or perhaps like a rough puree. You'd also need to add a lot more water as you go along, if you want to simmer it long enough to meld the flavors. I recommend getting some brown lentils if you can't get the green French ones, because the texture of the sturdier lentils, and their stronger flavor, will produce better results. ;o)
rparagus
February 14, 2017
Thanks! Someone just gave me a bunch of red lentils so i figured i would ask😊
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