Name: Butternut + Lentil Porridge (Adasi)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6 to 8
Cuisine: Iranian
Ingredients: 8 oz (225 g) peeled butternut squash or pumpkin, cut into 1 in (2.5 cm) cubes*; 4 cloves garlic, peeled; 1 tablespoon sea salt; ½ teaspoon turmeric; ½ teaspoon freshly ground pepper; ½ teaspoon smoked paprika; 8 cups (2.25 l) water; ¼ teaspoon cayenne; 1 cup (85 g) chopped Fresh parsley; 2/3 cup (160 ml) Seville orange juice, or ½ cup (120 ml) Fresh orange juice mixed with ½ cup (120 ml) Fresh lime juice; 2 cups (400 g) brown lentils, soaked overnight, rinsed and drained*; 1 tablespoon ground golpar*; 1 tablespoon cumin seeds; 2 tablespoons olive oil; 2 large onions, peeled and thinly sliced

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
1 hr 20

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

This is a delicious, easy to make, and very nutritious dish called adasi in Persian. Many restaurants have it on their menus in Iran these days. It may be made up to 24 hours in advance and stored in the fridge. Reheat before serving. Don’t be put off by having to soak the lentils overnight—it’s easy to do. All beans benefit from soaking, which considerably reduces their cooking time.