Adas bi Sabanekh

Nutrition · per serving

Steps

1. 1

   Rinse the green lentils under cold water until the water runs mostly clear, then pick through them for any small stones or damaged lentils. Finely dice the onion, dice the carrots small so they cook evenly, mince the garlic, and roughly chop the spinach and parsley.

   180 g green lentils180 g onion, finely diced160 g carrots, diced small4 cloves garlic, minced180 g spinach, roughly chopped10 g flat-leaf parsley, roughly chopped
2. 2

   Set a medium heavy-bottomed pot over medium heat. Add the olive oil, then the onion and carrots. Cook for 8-10 minutes, stirring often, until the onion is soft and lightly golden and the carrots begin to sweeten; do not rush this stage, as it builds the stew’s depth.

   2 tbsp olive oil180 g onion, finely diced160 g carrots, diced small
3. 3

   Add the garlic, cumin, coriander, and turmeric. Stir for 30-60 seconds until fragrant. Add the tomato paste and cook for 1 minute more, stirring constantly so it darkens slightly without burning; this removes any raw edge and gives a richer color.

   4 cloves garlic, minced2 tsp ground cumin1 tsp ground coriander1/2 tsp ground turmeric1 tbsp tomato paste
4. 4

   Add the rinsed lentils, vegetable stock or water, salt, and black pepper. Bring to a boil, then lower to a gentle simmer and cover partially. Cook for 28-32 minutes, stirring once or twice, until the lentils are tender but still holding their shape. If the stew thickens too quickly before the lentils are done, add a splash of water.

   180 g green lentils750 ml vegetable stock or water1 tsp fine sea salt1/2 tsp black pepper
5. 5

   Stir in the spinach a handful at a time until wilted. Simmer uncovered for 2-3 minutes, just until the greens are tender and the broth thickens slightly into a spoonable stew.

   180 g spinach, roughly chopped
6. 6

   Turn off the heat and stir in the lemon juice and extra-virgin olive oil. Taste and adjust seasoning if needed; the finished stew should be earthy, bright, and gently spiced rather than heavy.

   2 tbsp lemon juice1 tbsp extra-virgin olive oil
7. 7

   Let the stew rest for 5 minutes so the lentils relax and the flavors settle. Ladle into warm bowls, finish with parsley, and serve with lemon wedges for squeezing over at the table.

   10 g flat-leaf parsley, roughly chopped2 wedges lemon wedges

Origin & History

Lentil stews are a cornerstone of home cooking across the Levant, where lentils have long been valued for their affordability, nourishment, and deep earthy flavor. Versions with leafy greens such as spinach reflect the region’s practical, seasonal style of cooking, turning pantry staples and fresh vegetables into a comforting everyday meal.