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Persian Red Lentil and Potato Stew with Tomatoes and Lime

Persian Red Lentil and Potato Stew with Tomatoes and Lime

By Courtney HillAugust 9, 2021

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Dal adas is a vegetarian red lentil stew from southern Iran. The starting point for our recipe comes from “From a Persian Kitchen” by Atoosa Sepehr. To simplify the spicing, we use curry powder and supplement with a little ground cinnamon. And for bright flavor, we add chopped tomatoes that have been lightly cooked with the aromatics and spices. In non-summer months, opt for a pint of cherry or grape tomatoes; they don’t need to be cored, but do chop them. Serve this thick, hearty stew with basmati rice or warmed flatbread.

Tip

Don’t cut the potatoes too large or they won’t cook in the same time as the lentils. Be careful not to overcook the lentil mixture, as red lentils become soft and mushy with extended simmering.

Ingredients
  • ¾

    cup red lentils, rinsed and drained

  • 1

    medium Yukon Gold potato, peeled and cut into ¼-inch cubes

  • Kosher salt and ground black pepper

  • 3

    tablespoons neutral oil or ghee

  • 1

    medium yellow onion, finely chopped

  • 2

    medium garlic cloves, minced

  • 1

    serrano or Fresno chili, stemmed, seeded and minced or ½ teaspoon cayenne pepper

  • 1 ½

    teaspoons curry powder

  • ¼

    teaspoon ground cinnamon

  • 12

    ounces ripe tomatoes, cored and chopped

  • 1

    tablespoon lime juice

  • 2

    scallions, thinly sliced

Step 1

In a large saucepan, combine the lentils, potato, 2¾ cups water and ½ teaspoon each salt and pepper. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the lentils and potatoes are tender but still hold their shape, 12 to 16 minutes.

Step 2

Meanwhile, in a 10-inch skillet over medium-high, heat the oil until shimmering. Add the onion, garlic and ½ teaspoon salt; cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Add the chili, curry powder and cinnamon, then cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and cook, scraping up any browned bits, until they soften, about 2 minutes. Remove the pan from the heat. Stir the lime juice and half of the scallions; set aside.

Step 3

When the lentils are done, stir in the tomato mixture. Taste and season with salt and pepper. Serve sprinkled with the remaining scallions.