Easy and quick to prepare, two kinds of lentils, brown and orange (mansoor) beans boiled in water along with onions and garlice, then served hot with olive oil and ground majoram.
Iranian cuisine features a lot of recipes with lentils. They are relatively quick and easy to prepare. They are yummy and good for you. Lentils are high in fiber and essential nutrients. Studies show lentils help prevent Heart Disease.
Adas means 'lentils' in the Persian language or Farsi (Arabic pronunciation of Parsi).
I have a twist on this recipe. I used equal amounts of brown and orange lentils, perhaps a little more mansoor beans even. I also add two freshly diced tomatos to the mix, towards the end.
- Lentils - 2 cups lentils (brown)
- Lentils - 1 cup lentils (orange / mansoor)
- Onion - 1 onion
- Garlic - 3 garlic cloves
- Turmeric - 1/2 teaspoon
- Salt - 1 tablespoon
- Pepper - 1 teaspoon
- Majoram - 1/2 teaspoon (optional)
- Olive oil - 2 tablespoons
- Water - 6 cups
- Wash lentils both brown and orange until water runs clear.
- Place lentils in a large pot with water, add a pinch of salt and boil for 25 minutes.
- Add chopped onions and garlic, salt, pepper, turmeric and olive oil.
- *This is where I add two freshly diced tomatos.
- Cook over medium heat for another 20 minutes, decrease heat and simmer for another 10 minutes. (orange lentils will lose their color).
- If soup needs more water, add boiling water as needed for thick soupy texture.
- Serve hot in a bowl with a tablespoon of olive oil and two pinches of Majoram. (Majoram will prevent flatulance commonly associated with beans).
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