Lentil Dip

Name: Lentil Dip (Adasi)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 2 teaspoons ground golpar*; ½ cup (120 ml) fresh bitter orange (Seville orange) juice*; 1 teaspoon grape molasses or sugar; ½ teaspoon red pepper flakes; ½ teaspoon smoked paprika; 1 teaspoon turmeric; 1 tablespoon ground cumin; 2 large onions, peeled and thinly sliced; 4 cloves garlic, peeled and crushed; ½ pound (225 g) butternut squash, peeled and cut into ½-in/1cm cubes; ½ teaspoon ground black pepper; 2 cups (400 g) brown lentils, picked over and rinsed; 1½ teaspoons sea salt; ¼ cup (60 ml) oil; 1 cup (85 g) fresh chopped mint

Adasi

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 cups (400 g) brown lentils, picked over and rinsed
1½ teaspoons sea salt

Asia
Iran
Sauce
Vegan
Southeast Asia
Gluten-free

Method

Place lentils in a medium-sized, heavy-bottomed saucepan and add 8 cups/1.9 l water and 1½ teaspoons</