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

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
Southeast Asia
Vegan
Gluten-free

Method

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