Adasi

Ingredients

• 15¾ ozlentilswashed
• 7⅛ cupswaterfor cooking the lentils; alternatively vegetable stock
• 2oniondiced
• 2potatopeeled, diced
• 2 tbspoilneutral oil or olive oil, for sautéing
• ½ tspturmericground
• 1 tspsaltadjust to taste
• ½ tspblack pepperground
• 4 clovesgarlicminced, sautéed with the onion (optional)
• 1 tspcuminground, briefly toasted with the onion (optional)
• cinnamonadded to the fried onions at the end (optional)
• lemonfor serving (optional)
• mintas a topping (optional)

Method

1. Rinse the lentilsRinse the green lentils in a sieve under cold running water until the water runs clear. If you like, soak them in fresh water for a few hours afterwards, then drain before cooking; soaked lentils cook a little faster and more evenly.
2. Brown the onionsWarm the oil in a large pot over medium heat. Add the diced onions and cook, stirring now and then, for 8 to 10 minutes, until they turn first translucent and then golden. If using garlic, stir in the minced garlic for the last 2 minutes. If you plan to garnish the soup with onions, lift out a spoonful now and set it aside.
3. Toast the spices brieflySprinkle the turmeric, salt and black pepper over the onions, along with the cumin and a pinch of cinnamon if using, and stir for about 1 minute, until the spices smell fragrant. Don't let them go any longer, or they will turn bitter.
4. Cook the potatoesAdd the diced potatoes, turn them through the onions and spices, and cook for 2 to 3 minutes so they take on colour all over.
5. Simmer the soupAdd the lentils to the pot and pour in the water or vegetable stock. Bring everything to a boil, then lower the heat, cover, and let the soup simmer gently for about 30 minutes, until the lentils and potatoes are completely tender. Stir from time to time and add a splash of hot water if needed.
6. Mash part of the soupMash some of the potatoes and lentils right in the pot with a potato masher or the back of a wooden spoon. This thickens the soup while leaving enough whole lentils for texture.
7. Season and serveSeason the soup with salt and pepper to taste and ladle it into bowls. Serve with a thread of olive oil, a few drops of lemon juice, the reserved onions or fresh mint.

Tips and variations

Cooking Adasi in vegetable stock instead of water gives it more depth; garlic, cumin or a little cinnamon with the onions each lend it a character of their own. If you have time, leave out the potatoes and let the lentils simmer over the lowest possible heat for at least 8 hours, until they fall apart on their own. Another way to make it: cook the potatoes separately, mash them, and stir them into the finished lentils together with the fried onions. When serving, add the lemon juice at the table so its sharpness stays bright.