Best 2 Persian Lentil Stew Recipes

Embark on a culinary journey to the heart of Persia with this collection of traditional lentil stew recipes. From the classic slow-cooked Khoresh-e- عدس to the vibrant and flavorful Adas Polo, these hearty and comforting dishes showcase the diverse culinary heritage of Iran. Immerse yourself in a symphony of flavors as lentils, herbs, and spices dance together in perfect harmony. Whether you're a seasoned home cook or just starting your culinary adventure, these recipes offer a delightful exploration of Persian cuisine, promising a satisfying and authentic dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

PERSIAN LENTIL STEW

Persian Lentil Stew image

My mom's lentil stew always comforted me as a child so this is a recipe close to my heart. Earlier this week my husband told me he was craving it so I made my own version of the soup. I tweaked the recipe by adding some herbs and spices not traditionally used in this dish (paprika, red pepper flakes, and red onion). This stew is great for a winter evening or in the summertime served with some tangy yogurt. Enjoy!

Provided by Persian Spice Elevator

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 2h21m

Yield 8

Number Of Ingredients 21

Ingredients

2 cups dried lentils
1 tablespoon butter, or to taste
2 carrots, finely chopped
3 stalks celery, finely chopped
1 yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons ground paprika
2 tablespoons ground turmeric
1 tablespoon kosher salt
2 teaspoons red pepper flakes
2 teaspoons ground cinnamon
freshly ground black pepper to taste
2 tablespoons olive oil
1 quart beef broth
1 cup boiling water, or as needed
2 cups chopped spinach
2 limes, juiced
2 tablespoons chopped green onions
2 cubes beef bouillon
½ cup plain nonfat yogurt, or to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.
Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes.
Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.
Serve stew topped with spoonfuls of yogurt and fresh parsley.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 39.2 g, Cholesterol 4.2 mg, Fat 6.3 g, Fiber 17.9 g, Protein 16.1 g, SaturatedFat 1.8 g, Sodium 1385.5 mg, Sugar 4.2 g

MULTI-LENTIL PERSIAN STEW WITH VEGETABLES (DHANSAAK)

Multi-Lentil Persian Stew with Vegetables (Dhansaak) image

What apple pie is to an American, this stew (dhansaak) is to a Parsee from the city of Mumbai, India, formerly called Bombay.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 8

Number Of Ingredients 22

Ingredients

2 cups (1 lb) unsalted butter
1/2 cup dried split and hulled pigeon peas (toovar dal) or yellow split peas (chana dal), sorted, rinsed and drained
1/4 cup dried red lentils (masoor dal), sorted, rinsed and drained
2 tablespoons dried yellow split peas (chana dal), sorted, rinsed and drained
2 tablespoons dried split and hulled green lentils (mung dal), sorted, rinsed and drained
2 medium red onions, cut in half, thinly sliced
1 package (10 oz) frozen chopped spinach, thawed (do not drain)
2 medium carrots, sliced (1 cup)
1 medium tomato, coarsely chopped (3/4 cup)
1 to 2 fresh Thai, serrano or cayenne chiles, cut lengthwise in half
6 1/2 cups water
2 tablespoons clarified butter (ghee) or vegetable oil
1 tablespoon grated gingerroot
5 medium cloves garlic, finely chopped
1 tablespoon coriander seed, ground
1 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground turmeric
1/4 cup finely chopped fresh cilantro
1 large lime, cut into 8 wedges

Steps:

In heavy 1-quart saucepan, melt butter over low heat. Continue simmering over low heat 15 to 20 minutes, occasionally skimming off milk solids that surface, until butter is clear and deep yellow in color. Do not stir (some of the milk solids will turn brown and sink to the bottom of pan). Remove saucepan from heat. Cool 5 to 10 minutes; do not stir. Gently pour clarified butter into an airtight container, leaving the milk solids in the saucepan. Cover and store in refrigerator up to 4 weeks. Makes 3/4 cup clarified butter; use 2 tablespoons for this recipe.
In 3-quart saucepan, place pigeon peas, red lentils, yellow split peas, green lentils, 1 of the onions, the undrained spinach, carrots, tomato, chiles and 6 cups of the water. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes, skimming off any foam that floats to the top, until lentils are softened and most of the liquid is absorbed. Remove from heat.
While lentil mixture is simmering, in 10-inch skillet, heat 2 tablespoons clarified butter over medium-high heat. Add remaining onion, the gingerroot and garlic; stir-fry 2 to 3 minutes, being careful not to burn mixture, until mixture is dark brown. Add all remaining stew ingredients except cilantro and lime; stir-fry 30 to 60 seconds or until spices have a nutty aroma.
Stir in remaining 1/2 cup water. Heat to boiling, scraping brown bits from bottom of skillet. Stir spice mixture into lentil mixture. Simmer uncovered 15 minutes. Garnish with cilantro and lime wedges.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 8 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

Tips:

Use high-quality lentils. Lentils come in a variety of colors and sizes, but for this stew, it is best to use small, brown or green lentils. These lentils hold their shape well and will not become mushy in the stew.
Rinse the lentils before cooking. This will help to remove any dirt or debris.
Use a Dutch oven or large pot. This will allow the stew to simmer gently and evenly.
Sauté the vegetables before adding the lentils. This will help to develop their flavor and add depth to the stew.
Use a flavorful broth. Vegetable broth or chicken broth can be used, but for a richer flavor, use beef broth.
Add spices and herbs to taste. Common spices used in Persian lentil stew include cumin, coriander, and turmeric. Fresh herbs such as cilantro and parsley can also be added.
Simmer the stew for at least 30 minutes. This will allow the lentils to soften and the flavors to meld.
Serve the stew with rice or bread. Persian lentil stew is traditionally served with rice, but it can also be served with bread or naan.

Conclusion:

Persian lentil stew is a delicious and hearty stew that is perfect for a cold winter day. It is also a very affordable and easy-to-make dish. With its combination of lentils, vegetables, and spices, this stew is a great source of protein, fiber, and vitamins. So next time you are looking for a comforting and satisfying meal, give Persian lentil stew a try.