We love a pantry staple meal that is both healthy and filling, and this Persian lentil dish is just that! It is comfort food at its finest, layering ingredients like green lentils, turmeric and onions into a soup-like dish. It’s simple but hearty. In Iran it is a meal served at any time of day, oftentimes even being served as breakfast. Serve with some Persian style Barbari bread, or just on its own with some fresh lime on top — delicious!
In Iran, ½ Tbsp Angelica powder is typically added to this recipe, an ingredient that is not common in Canada. You won’t notice it’s not there!
Melt ½ the butter in a medium-sized pot. Add oil. Once heated through, add onions, cooking until translucent. Add garlic and stir for 1-2 minutes. Toss in turmeric and stir until onions are well coated.
Pour 4 cups of water into the pot and bring to a boil. Add lentils, salt and pepper.
Stir and cover, cooking on low heat for 45 minutes.
In a small saucepan, fry flour in remaining butter until dissolved, whisking constantly. Add to the lentils, along with the potatoes at the 45 minute mark. Cook for 20 more minutes, covered, on low heat until potatoes are cooked through.
Season again with salt and pepper if desired. The consistency should be thick with a little bit of liquid left.
Serve with fresh herbs and lime juice.