Persian Red Lentil and Potato Stew with Tomatoes and Lime | Christopher Kimball’s Milk Street

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Milk Street Recipe

Persian Red Lentil and Potato Stew with Tomatoes and Lime

25 minutes

Persian Red Lentil and Potato Stew with Tomatoes and Lime

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.

4

Servings

Tip

Don’t cut the potatoes too large or they won’t cook in the same time as the lentils. Be careful not to overcook the lentil mixture, as red lentils become soft and mushy with extended simmering.

25 minutes

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