Lunches
Lentil and Onion Pottage
Ingredients
- - 300 g (1 1/2 cups) brown lentils, rinsed
- - 1.2 litres (5 cups) water or light broth
- - 2 onions, finely chopped
- - 3 tbsp (45 ml) olive oil or clarified butter
- - 2 garlic cloves, crushed
- - 1 tsp ground cumin
- - 1/2 tsp ground turmeric
- - 1 tsp salt
- - 1/2 tsp black pepper
Method
- Heat the oil in a frying pan and cook the onions over medium heat for 8-10 minutes until deep golden.
- Add the garlic, cumin and turmeric and cook for 1 minute more until fragrant.
- Transfer the onion mixture to a large saucepan, add the lentils and water, and bring to a boil.
- Reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are soft and the pottage has thickened.
- Season with salt and pepper and serve hot.
Native Name: Adas Pokhteh
Cultural Background: Lentils were a cheap, filling staple across the ancient Near East, and a simple pottage of lentils softened with
onion and a little fat was common midday fare for farmers and labourers throughout the Persian Empire.
Simplicity was the point: a warming, sustaining meal that could be prepared quickly between morning and
afternoon work.
Tips:
– Cook the onions slowly for real depth of flavour — don't rush this step.
– Add a little extra water if the pottage thickens too much before the lentils are fully tender.
Variations:
– Stir through a spoonful of thick sour yoghurt just before serving for a tangier finish.
– Add diced carrot with the onions for a slightly sweeter pottage.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat in a saucepan over low heat, adding a splash of water to loosen if needed.
Nutrition: Per serving: approx. 290 kcal, 15 g protein, 34 g carbohydrate, 11 g fat, 12 g fibre.
FAQs:
Q: Can I use red lentils instead?
A: Yes — red lentils cook faster and break down more, giving a smoother, thicker pottage; reduce cooking time by about 10 minutes.
Q: Is this dish suitable for freezing?
A: Yes, it freezes well for up to 2 months; thaw fully before reheating.