Persian adasi: cumin lentils for breakfast

Ingredients

For 1 serving

• Lentils60 g
• Onion50 g
• Cumin1 teaspoon
• Turmeric1 pinch
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste
• Dried mint1 pinch
• Whole wheat pita0.5
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Rinse the lentils in a sieve and put them in a small pan with about six times their volume of water and the turmeric; bring to the boil over a medium heat.
2. Lower the heat, cover with the lid ajar and cook for 25 minutes, stirring now and then, until the lentils are tender and starting to break down into a creamy soup; add hot water if they dry out too much.
3. Meanwhile, peel and thinly slice the onion; heat the oil in a small frying pan over a medium-low heat and fry the onion with the cumin for 10–12 minutes, stirring, until soft and deep golden.
4. Stir half the onion into the lentils, crush some of them with the spoon to make it creamier and season with salt and lemon juice.
5. Warm the pitta in a dry frying pan for 1 minute per side.
6. Serve the adasi in a bowl with the remaining onion, the dried mint crumbled between your fingers and the pitta.