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Lentil and Onion Pottage

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
10 min
Prep
35 min
Cook
4
Servings

Ingredients

  • 300g (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

  1. Heat the oil in a frying pan and cook the onions over medium heat for 8-10 minutes until deep golden.
  2. Add the garlic, cumin and turmeric and cook for 1 minute more until fragrant.
  3. Transfer the onion mixture to a large saucepan, add the lentils and water, and bring to a boil.
  4. Reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are soft and the pottage has thickened.
  5. 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.

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