Main Course
Adasi (Lentil Porridge)
About this dish
Adasi is a humble yet deeply comforting lentil porridge from the Middle East, often enjoyed as a hearty breakfast or a nourishing meal any time of day. Made with simple pantry staples like red lentils, rice, and a touch of cumin, this silky porridge is typically finished with a sizzling butter or olive oil drizzle that brings incredible richness.
My Spanish roots tell me this is the kind of food that warms the soul and reminds us why simple cooking is the best cooking.
Ingredients
UK and US measurements are both included for every recipe.
Red lentils
grain1 cup
White rice (short-grain or medium-grain)
grain1/4 cup
Onion, finely diced
vegetable1 medium
Olive oil
fat2 tablespoons
Ground cumin
spice1 teaspoon
Water
liquid5 cups
Salt
seasoning1 teaspoon
Lemon wedges
otherfor serving
Fresh parsley, chopped (for garnish)
herb2 tablespoons
Method
Rinse lentils and rice
2 minutesPlace the red lentils and rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Set aside.
Sauté the onion
5 minutesIn a large pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add cumin and lentils
1 minuteStir in the ground cumin and cook for 30 seconds until fragrant. Add the rinsed lentils and rice, then pour in the water. Stir well.
Simmer the porridge
35 minutesBring the mixture to a boil, then reduce heat to low and cover partially. Let simmer, stirring occasionally, for 30-35 minutes, until the lentils and rice are soft and the mixture has thickened to a porridge-like consistency. Add salt about halfway through, adjusting to taste.
Adjust consistency and season
1 minuteIf the porridge is too thick, stir in a bit more hot water to reach your desired texture. Taste and adjust salt as needed. Remove from heat.
Serve
1 minuteLadle the lentil porridge into bowls. Garnish with a drizzle of olive oil, fresh parsley, and a squeeze of lemon juice. Serve warm.
Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
Nutrition facts
Tips
- For a richer flavor, you can cook the onion in butter instead of olive oil, it adds a lovely depth that complements the lentils.
- Do not skip the cumin — it is the defining spice in adasi and gives the porridge its characteristic warmth. Toasting the cumin briefly before adding liquid enhances its aroma.
- Adasi is meant to be very soft, almost like a thick soup.
- If.
- If you prefer a looser consistency, add another cup of water during cooking., Leftovers thicken as they cool, simply reheat with a splash of water and stir to restore the silky texture.
Serving suggestions
- Serve adasi warm with a squeeze of fresh lemon juice, a drizzle of good extra-virgin olive oil, and a sprinkle of fresh parsley or cilantro. It also pairs beautifully with warm pita bread or a simple cucumber and tomato salad.
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Recipe by
Lucia Serrano
Specialises in Spanish cuisineLucia makes paella on a wood fire and refuses to add chorizo. She has ended friendships over this.
Describe yourself in three words: Traditional, proud, argumentative.