Adasi - Persian Lentil Stew

• 1 cup of green lentils
• 3-4 cups of stock (vegetable or chicken)
• 1 medium yellow onion, diced
• 1-2 medium cloves of garlic, diced or crushed
• 2 tablespoons of oil
• 1 tablespoons of butter
• 1/2 tablespoon of turmeric
• 1 teaspoon cinnamon
• 1 teaspoon golpar (angelica powder)- optional
• 1/2 tablespoon of salt
• 1/2 teaspoon pepper

1. Heat the butter and oil in a pot over medium heat.
2. Add the diced onions and saute gently until translucent (10-12 minutes).
3. Add the garlic, salt and turmeric and continue to saute for another minute. Add more butter or oil here if the pan is dry.
4. Add the lentils and 3 cups of stock to the pot - stir and bring to a boil on high heat.
5. Once your lentil mixture has come to a boil, reduce heat to low and cover.
6. Simmer for 45 minutes, stirring every so often to make sure nothing sticks and adding more stock as needed.
7. Add in the cinnamon and golpar. Taste the adasi and adjust seasonings if needed.
8. The dish is done when the consistency is a very thick soup (stewy but with no visible liquid).

green lentils, stock, yellow onion, garlic, of oil, butter, turmeric, cinnamon, salt, pepper

Taken from www.yummly.com/recipe/Adasi---Persian-Lentil-Stew-1519057 (may not work)