Adas bi Sabanekh
Earthy green lentils, sweet carrots, and tender spinach come together in a warmly spiced stew that feels both cozy and fresh. A final splash of lemon and olive oil brightens every spoonful, making this a simple, beautiful dish you’ll want to cook on repeat.
Ingredients
For the stew base
- 180 ggreen lentils
- 2 tbspolive oil
- 180 gonion, finely diced
- 160 gcarrots, diced small
- 4 clovesgarlic, minced
- 2 tspground cumin
- 1 tspground coriander
- 1/2 tspground turmeric
- 1 tbsptomato paste
- 750 mlvegetable stock or water
- 1 tspfine sea salt
- 1/2 tspblack pepper
For the greens and finish
- 180 gspinach, roughly chopped
- 2 tbsplemon juice
- 1 tbspextra-virgin olive oil
For serving
- 10 gflat-leaf parsley, roughly chopped
- 2 wedgeslemon wedges
Instructions
- 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.
- 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.
- 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
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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •If you want a looser, soup-like consistency, add 100-150 ml more stock near the end of cooking. For a thicker, more rustic finish, lightly mash a spoonful of lentils against the side of the pot and stir back in.
- •Green lentils hold their shape better than brown or red lentils here, giving the stew a beautiful texture on camera and in the bowl.
- •A drizzle of good olive oil just before serving makes the surface glossy and helps the cumin and lemon aromas bloom.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free