Adas Careh Lentil Butter Food

ADASI

Steps:

• Heat the oil in a large Dutch oven or pot over medium until shimmering. Add the onions, season with salt and cook, stirring occasionally, until they start to soften and become light golden, about 6 minutes.
• Add the cumin and turmeric and stir until fragrant, about 30 seconds. Stir in the lentils, then 5 cups water; season with salt. Increase the heat to bring it to a boil.
• Once it comes to a boil, give it stir, then reduce heat to low to maintain a simmer. Cover and let cook until the lentils are tender and creamy without a firm bite, about 1 hour and 15 minutes. (For ultimate creaminess, cook it on low for up to three hours, stirring every hour or so.)
• Remove the lid, stir and let any remaining water cook off, 5 to 10 minutes more, stirring occasionally to make sure nothing sticks to the bottom. Use a wooden spoon to mash some of the lentils against the side of the pan to thicken the soup, if desired. Season to taste with salt.
• Spoon into bowls, squeeze the juice of 1 lime wedge into each, drizzle with olive oil, then add a pinch of oregano or herbs, if using, and serve.

ADAS CAREH ( LENTIL BUTTER)

Steps:

• Combine the lentils, 2 1/4 cups water and 1/2 teaspoon salt in a pot.
• Cook until the lentils are soft; drain and reserve stock.
• Heat oil in skillet and saute the onions and garlic until onions are translucent.
• Add the parsley and spices then cook another minute; set aside.
• Combine the lentils, cooking water and onion mixture in a food processor, adding more water a tablespoon at a time, as needed, until the mixture reaches a spreadable consistency.
• Refrigerate a few hours before serving.