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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
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
Ingredients
-
¾
cup red lentils, rinsed and drained
-
1
medium Yukon Gold potato, peeled and cut into ¼-inch cubes
Directions
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01In a large saucepan, combine the lentils, potato, 2¾ cups water and ½ teaspoon each salt and pepper. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the lentils and potatoes are tender but still hold their shape, 12 to 16 minutes.
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This was super good! Perfect amount of spices, which made it very flavorful. I loved having the potatoes, which makes the soup more substantial. Definitely a winner!