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Start the rice!
Preparation time
1 hour
Ingredients
- Green Lentils: 1.5 cups (soaked for 1 to 2 hours)
- Onions: 2 large (finely chopped) + 1 large (finely sliced for garnish)
- Oil: 4 tbsp vegetable oil or olive oil
- Tomato Paste: 1 tbsp
- Spices: 1 tsp turmeric, 1 tsp cumin, 1 tsp cinnamon, and 1/2 tsp black pepper (these could probably be doubled)
- Liquid: 5 cups vegetable stock or freshly boiled water
- Finishing Touches: Salt (to taste), juice of 1 lemon or lime, and 1 tbsp butter (optional)
Instructions
- Sauté the aromatics: Heat 2 tablespoons of oil in a large pot over medium-low heat. Add the finely chopped onions and caramelize gently until golden (about 10–15 minutes).
- Spice it up: Add the tomato paste, turmeric, cumin, black pepper, and butter. Sauté for 2 minutes until fragrant.
- Simmer the lentils: Drain and rinse your soaked lentils, then add them to the pot. Pour in the stock or boiled water and bring to a boil.
- Cook until creamy: Turn the heat down to a gentle simmer, cover, and cook for 40–45 minutes until the lentils are completely soft. If you prefer a thicker, creamier texture, scoop out about 1 cup of the lentils, blend or mash them, and stir them back into the pot.
- Prepare the garnish: In a separate pan, fry the sliced onions in the remaining oil until dark golden and crispy.
- Serve: Season the Adasi with salt, stir in the fresh citrus juice. Top with crispy fried onions and a drizzle of olive oil.