I love lentils! Do you love them as much as I do? If so, I have a super creamy recipe for you today. Adasi – Persian Lentil Spread is vegan and is full of rich flavors.
To start with, this vegan spread uses green mountain lentils and always belongs on a mezze table. In Iran, people serve it as part of the Mazeh (mezze). The best thing is, spices like turmeric, garlic, allspice, cumin, and coriander fill your kitchen with warmth and fragrance. Plus, orange and lime juice add a fresh, fruity touch.
You can simply spread it on lavash bread , and enjoy every bite. If you prefer, dip veggie sticks or chips into it for a quick snack. When you store it in a jar with a lid, it stays fresh in the fridge for up to four days. Just remember to take it out about 15 minutes before eating so it reaches room temperature and the flavors truly shine. Give it a try today and taste the difference!
VARIATIONS OF ADASI – PERSIAN LENTIL SPREAD
You can easily make this recipe with red or yellow lentils instead of green mountain lentils. The great thing is, these types don’t need soaking overnight. On top of that, red lentils cook much faster – they’re ready in just about 10 minutes.
Lentils bring so many health benefits, and I share more about that on my blog. By the way, I also have another recipe called Adassi, but that one is a lentil soup. In Iran, this often causes confusion. People always ask, “Is it the spread or the stew?” If you’re curious, you can find my recipe for Adassi – Persian Lentil Stew here.
Do you love legumes? I have plenty of recipes waiting for you. For the perfect meal, enjoy this spread with homemade bread, like my no-knead saffron bread baked in a pot or Nan-e Taftoon, a Persian pan bread.
INGREDIENTS FOR ADASI – PERSIAN LENTIL SPREAD
200 g green mountain lentils*
1 onion
1 tsp turmeric*
2 garlic cloves
50 ml bitter orange juice or regular orange juice
2 tbsp lime juice
A bit of olive oil*
INGREDIENTS SPICE MIX
1/4 tsp advieh*
1/4 tsp cumin*
1/4 tsp coriander*
Salt and pepper to taste
PREPARATION ADASI – PERSIAN LENTIL SPREAD
Wash the green mountain lentils in a sieve and soak them overnight in cold water.
The next day, chop the onion and fry it in a pan until it’s soft and translucent. Press in the garlic and add the turmeric.
Drain the soaked lentils and add them to the onions. Pour in fresh water to cover the lentils. Let it simmer on medium heat for about 1 hour, until soft and creamy.
Once they’re done, drain them in a sieve. Squeeze the orange and lime juice. Put the cooked lentils, juice, and spice mix into a bowl and blend everything with a stick blender* until it’s nice and creamy. Drizzle some olive oil on top.
Serve with Nan-e Barbari (Persian flatbread), fresh herbs (Sabzi Khordan), tomato slices, and lemon wedges.
Have you ever made your own spreads? What are your favorite ingredients?
Adasi – Persian Lentil Spread
This vegan spread uses green mountain lentils and always belongs on a mezze table
Ingredients
INGREDIENTS FOR ADASI – PERSIAN LENTIL SPREAD
- 200 g green mountain lentils
- 1 onion
- 1 tsp turmeric
- 2 garlic cloves
- 50 ml bitter orange juice or regular orange juice
- 2 tbsp lime juice
- a bit of olive oil to taste
INGREDIENTS SPICE MIX
- 1/4 tsp advieh
- 1/4 tsp cumin
- 1/4 tsp coriander
- Salt and pepper to taste
Instructions
PREPARATION ADASI – PERSIAN LENTIL SPREAD
-
Wash the green mountain lentils in a sieve and soak them overnight in cold water.
-
The next day, chop the onion and fry it in a pan until it’s soft and translucent.
-
Press in the garlic and add the turmeric.
-
Drain the soaked lentils and add them to the onions.
-
Pour in fresh water to cover the lentils.
-
Let it simmer on medium heat for about 1 hour, until soft and creamy.
-
Once they’re done, drain them in a sieve.
-
Squeeze the orange and lime juice.
-
Put the cooked lentils, juice, and spice mix into a bowl and blend everything with a stick blender until it’s nice and creamy.
-
Drizzle some olive oil on top.
Recipe Notes
Serve with Nan-e Barbari (Persian flatbread), fresh herbs (Sabzi Khordan), tomato slices, and lemon wedges.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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