I know what you are thinking – the name is not selling this soup to you, but ash-eh-adass is easy to make, extremely nutritious (lentils are loaded with fibre and folic acid, low in calories, as well as an excellent vegetarian protein option), and a complete comfort food during the frosty days of winter. Even better, you can make a big batch and freeze the leftovers for another night that calls for a ‘lazy’ dinner. On occasion, I’ve even had this for breakfast – who says corn flakes and milk should be king?
Here is how the ash (pronounced ‘osh’) recipe goes:
1 medium white onion, sliced
2 Tbsp vegetable oil
1 tsp each of nutmeg, cayenne pepper, turmeric, curry powder, salt and pepper
3 cups lentils
6 cups water
1 Tbsp dried mint
2 Tbsp apple cider vinegar
1) In a large soup pot, sautee the onion in vegetable oil, adding all seasonings, except mint to to the oil.
2) Bring to high heat, and cook onions until caramelized.
3) Wash lentils thoroughly and several times, using a colander to drain the excess water.
4) Add to soup pot and sautee for 1 minute on high heat.
5) Add water and bring to a boil.
6) Let simmer for 20 – 30 minutes until lentils are well-cooked.
7) Add dried mint and before serving, add the vinegar (if you add it too early, the lentils won’t cook and you will be enjoying a mouthful of tiny hockey pucks).
Noosheh Jaan! Bon Appetit!