Lentil Stew (Adas)

Ingredients

• 300 g (10 oz)brown lentils
• 1onion
• 3tomatoes
• 1 tspcumin
• 1 tspturmeric
• 2 tbspolive oil
• 3 clovesgarlic
• 1 1/2 tspsalt

Method

1. Begin by finely chopping 1 onion and mincing 3 cloves of garlic. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic. Stir occasionally and cook until the onion becomes translucent and the garlic is fragrant, about 5 to 7 minutes.
2. While the onion and garlic are cooking, dice 3 tomatoes. Once the onion is translucent, add the diced tomatoes to the pot along with 1 teaspoon of cumin and 1 teaspoon of turmeric. Stir well to combine, allowing the spices to coat the vegetables. Cook until the tomatoes start to break down and release their juices, about 5 minutes.
3. Rinse 300 grams (10 oz) of brown lentils under cold water to remove any debris. Add the rinsed lentils to the pot, stirring to mix them with the tomato and spice mixture. Pour in enough water to cover the lentils by about an inch, then add 1 1/2 teaspoons of salt. Stir to combine.
4. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a steady simmer. Cover the pot partially with a lid, allowing some steam to escape. Let the lentils cook for about 40 minutes, stirring occasionally, until they are tender and the stew has thickened to a consistency that coats the back of a spoon.
5. Taste the stew and adjust the seasoning if necessary. The lentils should be soft but not mushy, and the stew should have a rich, earthy aroma from the cumin and turmeric. If the stew is too thick, you can add a little more water to reach your desired consistency.
6. To serve, ladle the lentil stew into bowls. Drizzle each serving with a bit of olive oil and sprinkle a pinch of cumin on top for extra flavor. This dish is traditionally enjoyed with crusty bread, perfect for scooping up the hearty stew.