Adasi Lentil Breakfast

Soft brown lentils with cumin and fresh lime juice.

Preparation: 10 min · Cooking: 50 min · Total: 1 hr · 2 servings

Ingredients

• 240 ml Dry brown lentils
• Small raw onion, prepared as directed — 1
• 0.25 tsp Ground cumin
• 0.5 tsp Ground turmeric
• 840 ml Hot water OR same-volume prepared vegetable broth
• 1 tbsp Olive oil
• 1 tbsp Fresh lime juice
• Salt, to taste
• Black pepper, to taste
• Additional boiling water ONLY if needed; measure additions (optional)

Instructions

1. Rinse the measured dry brown lentils and finely chop the raw onion.

   Rinse the measured dry brown lentils and finely chop the raw onion. Measure the fresh lime juice separately for the final stage.

2. Heat the olive oil over medium heat in a deep pot.

   Heat the olive oil over medium heat in a deep pot. Fry onion from 5 minutes until soft and golden.

   First check: 300 seconds

3. Stir turmeric and black pepper into the onion over medium heat for about 30 seconds.

   Stir turmeric and black pepper into the onion over medium heat for about 30 seconds. Avoid burning the spices.

   First check: 30 seconds

4. Add the rinsed lentils and the measured 840 ml hot water OR prepared vegetable broth.

   Add the rinsed lentils and the measured 840 ml hot water OR prepared vegetable broth. Bring to a controlled boil.

5. Cover with a normal fitted lid and simmer over medium-low heat from 40 minutes until lentils are completely soft.

   Cover with a normal fitted lid and simmer over medium-low heat from 40 minutes until lentils are completely soft. Add measured boiling water only if needed to prevent drying.

   First check: 2400 seconds

6. Press some of the cooked lentils against the pot side with a wooden spoon.

   Press some of the cooked lentils against the pot side with a wooden spoon. Work carefully away from the hot steam. Do this after the 40-minute simmer check, once lentils are fully tender.

7. Stir in salt and the measured ground cumin.

   Stir in salt and the measured ground cumin. Simmer uncovered from another 5 minutes over low heat.

   First check: 300 seconds

8. Stir the measured lime juice into the pot just before removing it from the heat.

   Stir the measured lime juice into the pot just before removing it from the heat. Serve hot; bread is only a separate optional accompaniment.

Tips

• Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Ingredient amounts scale exactly; instruction amounts describe the base 2 servings. Process waters, retained cooking water, infusion and derived liquids are separate, not guaranteed consumed yields. Times are first checks; keep the same method across scales.

Common mistakes

• Do not restore old draft ingredients or treat colour, fixed times, meat fat percentage or stirring direction as safety guarantees. Keep raw foods and used tools away from ready-to-eat portions.

Substitutions

• Only explicitly listed alternatives are included. Check package ingredients, allergens and required cooking; use pasteurized dairy and the specified dry/cooked pulse states.

Storage

Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 2 days. Follow any shorter product use-by limit; this selected household limit is not validated shelf-life evidence.

Reheating

Reheat only the portion needed, at most once, to 74°C throughout. Rice must have been chilled promptly and used within 24 hours; reheating does not rescue mishandled food.

About this recipe

Adasi Lentil Breakfast is presented as the owner's Iranian household version or stated adaptation. Ancient origins, royal exclusivity, therapeutic benefits and universal customs are not independently authenticated.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.