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Palestinian Lentil and Vegetable Stew
Adas wa Khodar
A hearty and nutritious vegetarian stew featuring tender lentils, a medley of seasonal vegetables, and aromatic spices, often served with crusty bread.
ð§ ææ
- 1.5 cups Brown lentils(rinsed and drained)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 1 medium Zucchini(diced)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 6 cups Vegetable broth
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 0.5 tsp Ground coriander
- 1 tsp Dried mint
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- Lemon wedges(for serving)
- 0.25 cup Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
- 2
Stir in cumin, coriander, and dried mint. Cook for 30 seconds, stirring constantly, until spices are fragrant.
- 3
Add the rinsed lentils, diced carrots, potatoes, and zucchini to the pot. Stir to coat with the spices and aromatics.
- 4
Pour in the vegetable broth. Add salt and pepper. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until lentils and vegetables are tender.
- 5
Taste and adjust seasoning as needed. If the stew is too thick, add a little more broth or water. If it's too thin, let it simmer uncovered for a few more minutes to reduce.
- 6
Serve the lentil and vegetable stew hot, garnished with fresh parsley. Offer lemon wedges on the side for squeezing over the stew.
ð¡ ããã®ã³ã
- âYou can add other vegetables like celery, bell peppers, or spinach based on seasonality.
- âFor a richer flavor, you can add a diced tomato or a tablespoon of tomato paste with the spices.
- âThis stew thickens as it cools, so it's often best enjoyed fresh.
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- Add a pinch of red pepper flakes for a touch of heat.
- Serve with a dollop of plain yogurt or tahini sauce.
- Incorporate a bay leaf during simmering for added depth of flavor.