Adasi Stew (Vegetarian) Recipe

Rinse the Lentils

Place the lentils in a strainer and rinse under cold running water until the water runs clear. Remove any debris or stones. Set aside to drain.

Prepare Aromatics

Peel and finely dice an onion. If using garlic or other optional vegetables (like carrots or potatoes), peel and chop them as needed.

Sauté the Onion

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.

Add Lentils and Water

Stir the rinsed lentils into the sautéed onion. Add enough water to cover the lentils by about 2 inches (typically 4–6 cups, depending on the amount of lentils). Bring to a boil.

Simmer the Stew

Reduce the heat to low, cover the pot partially with a lid, and simmer until the lentils are tender and the stew has thickened, about 30–40 minutes. Stir occasionally and add more water as needed.

Season the Stew

Stir in salt to taste, ground angelica (or ground dried celery seasoning), and freshly squeezed lemon juice. Cook for an additional 5 minutes to let the flavors meld.

Adjust Seasoning

Taste the stew and adjust seasoning as needed—add more lemon juice for acidity or ground angelica for herbal depth.

Serve

Ladle the Adasi stew into bowls and serve hot. It pairs well with warm bread or rice.