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Yemeni Lentil and Vegetable Stew
Adas wa Khudar
A hearty and flavorful stew made with red lentils, a medley of vegetables, and aromatic Yemeni spices. This dish is often enjoyed for breakfast or as a comforting meal any time of day, showcasing the simple yet profound flavors of Yemeni home cooking.
ð§ ææ
- 2.5 cups Red lentils(rinsed)
- 0.25 cup Olive oil
- 1 large Red onions(finely chopped)
- 1 medium Yellow onion(finely chopped)
- 0.5 cup Garlic(minced)
- 3 cups Tomatoes(chopped)
- 0.5 medium Green bell pepper(chopped)
- 0.25 medium Red bell pepper(chopped)
- 2 cups Cilantro(chopped, including stems)
- 1 cup Parsley(chopped)
- 0.5 cup Green onions(thinly sliced)
- 1.5 tsp Cumin
- 1.5 tsp Coriander
- 1 to taste Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes(optional)
- 6 cups Water(plus more as needed)
ðšâð³ äœãæ¹
- 1
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
- 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped red and yellow onions and sauté until softened and lightly golden, about 8-10 minutes.
- 3
Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- 4
Stir in the chopped tomatoes, green and red bell peppers, and most of the chopped cilantro (reserve some for garnish). Cook for about 5 minutes until the vegetables begin to soften.
- 5
Add the cumin, coriander, salt, black pepper, and red pepper flakes (if using). Stir well to combine with the vegetables.
- 6
Add the rinsed lentils and 6 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally and add more water if the stew becomes too thick.
- 7
While the stew is simmering, in a separate small pan, heat a tablespoon of olive oil over medium heat. Add the remaining minced garlic and sauté until lightly browned. Be very careful not to burn the garlic.
- 8
Stir the browned garlic and its oil into the lentil stew. Add the chopped parsley and sliced green onions. Stir to combine.
- 9
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with the reserved fresh cilantro.
ð¡ ããã®ã³ã
- âFor a smoother stew, you can blend a portion of it before adding the fresh herbs.
- âThis stew tastes even better the next day, making it ideal for meal prep.
- âAdjust the amount of red pepper flakes to control the spice level.
- âDo not cover the lentils while boiling, as they can froth up and overflow.
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- Add other vegetables like zucchini or carrots.
- For a non-vegetarian version, you can add cooked shredded lamb or beef.
- Serve with a drizzle of olive oil and warm Yemeni bread or pita.