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Lentil Dip (Adasi)
Lentil Dip (Adasi)
Ingredients
- 2 cups green lentils, picked over and rinsed
- 1 1/2 teaspoons sea salt
- 1/4 cup oil
- 2 large onions, peeled and thinly sliced
- 4 cloves garlic, peeled and crushed
- 1/2 pound butternut squash, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flake
- 1/2 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 2 tablespoons ground golpar
- 1/2 cup fresh bitter (Seville) orange juice
- 1 teaspoon grape molasses or sugar
- 1 cup fresh chopped mint
Method
- 2. In a wide skillet, heat 3 tablespoons oil over medium heat until hot. Sauté the onion, garlic, and butternut squash until golden brown. Add this mixture to the lentils. Season with pepper, red pepper flakes, paprika, turmeric, cumin, and golpar. Cover and simmer over low heat for another 45 minutes, stir occasionally.
- 2. In a wide skillet, heat 3 tablespoons oil over medium heat until hot. Sauté the onion, garlic, and butternut squash until golden brown. Add this mixture to the lentils. Season with pepper, red pepper flakes, paprika, turmeric, cumin, and golpar. Cover and simmer over low heat for another 45 minutes, stir occasionally.
- 3. Add the bitter orange juice, grape molasses, and the mint. Stir well and adjust seasoning to taste. Serve warm with lavash bread as an appetizer.
- You can replace the bitter orange juice with a mixture of 1/4 cup orange jiuce and 1/4 cup lime juice.
- **This recipe is taken from renown Persian chef, Najmieh Batmanglij's "New Food of Life". Available for sale on our site**