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Foraging with Alexis Nikole Nelson.
Dal adas is a vegetarian red lentil stew from southern Iran. The starting point for our recipe comes from “From a Persian Kitchen” by Atoosa Sepehr. To simplify the spicing, we use curry powder and supplement with a little ground cinnamon. And for bright flavor, we add chopped tomatoes that have been lightly cooked with the aromatics and spices. In non-summer months, opt for a pint of cherry or grape tomatoes; they don’t need to be cored, but do chop them. Serve this thick, hearty stew with basmati rice or warmed flatbread.
cup red lentils, rinsed and drained
medium Yukon Gold potato, peeled and cut into ¼-inch cubes
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