• 480 g of lentils
• 3 tablespoons of oil or butter
• 2 large onions, thinly sliced
• 4 crushed garlic cloves
• 1 teaspoon of salt
• 1 / 2 teaspoon of ground pepper
• 1 angelica spoon powder (optional)
• 120 ml of fresh orange juice


Place the cold lentils in a pot with 6 cups of water and a teaspoon of salt. Bring to a boil. Cover and cook over low heat for about 30 ', stirring occasionally. If necessary, add more water so that the lentils are covered by the liquid. Meanwhile, heat the oil in a pan over medium heat and add the onions and garlic and sauté them for 15 '. Combine the sautéed with salt and pepper to the lentils and continue cooking by covering the pot for other 45 '. Add the angelica and orange juice, calibrating the flavor to your taste. Serve hot or cold with kabab bread.
You can prepare the adasi the day before and keep it in the fridge for up to an hour before serving it on the table.

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