Herbed Lentil and Spinach Stew (Adas Polo)
Herbed Lentil and Spinach Stew (Adas Polo)
Ingredients
For the Stew
- 1 cup brown or green lentils, rinsed
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 garlic, cloves, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 4 cups vegetable broth
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 3 cups cooked basmati rice
- 1/2 cup plain yogurt, for garnish
Instructions
- 1
Rinse the lentils thoroughly under cold water. Set aside.
⏱️ 2 min
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic, ground turmeric, and ground cumin to the pot. Sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender but still hold their shape.
⏱️ 30 min
- 5
Once the lentils are tender, stir in the chopped fresh spinach, cilantro, parsley, and dill. Cook for an additional 3-5 minutes, or until the spinach has wilted.
⏱️ 5 min
- 6
Remove the pot from the heat. Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 3 min
- 7
Serve the Herbed Lentil and Spinach Stew warm, either on its own or over a bed of fluffy basmati rice. Garnish with a dollop of plain yogurt, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Herbed Lentil and Spinach Stew (Adas Polo)
Ingredients
For the Stew
- 1 cup brown or green lentils, rinsed
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 garlic, cloves, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 4 cups vegetable broth
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 3 cups cooked basmati rice
- 1/2 cup plain yogurt, for garnish
Instructions
- 1
Rinse the lentils thoroughly under cold water. Set aside.
⏱️ 2 min - 2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic, ground turmeric, and ground cumin to the pot. Sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender but still hold their shape.
⏱️ 30 min - 5
Once the lentils are tender, stir in the chopped fresh spinach, cilantro, parsley, and dill. Cook for an additional 3-5 minutes, or until the spinach has wilted.
⏱️ 5 min - 6
Remove the pot from the heat. Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 3 min - 7
Serve the Herbed Lentil and Spinach Stew warm, either on its own or over a bed of fluffy basmati rice. Garnish with a dollop of plain yogurt, if desired.