Sudanese
Addas
Sudanese addas is a comforting red lentil stew simmered until soft and finished with cumin, garlic, lemon, and a little heat. It is typically eaten warm with bread or kisra, scooped by hand from a shared bowl.
Ingredients
- Split red lentils1 cup
- Yellow onion, finely chopped1 medium
- Garlic cloves, crushed3
- Vegetable oil2 tbsp
- Tomato, finely chopped1 medium
- Tomato paste1 tbsp
- Ground cumin1 1/2 tsp
- Ground coriander1/2 tsp
- Black pepper1/4 tsp
- Dried red chili or Sudanese shattato taste
- Salt3/4 tsp, or to taste
- Water3 cups
- Lemon juice1 tbsp
- Fresh coriander or parsley, chopped2 tbsp
Method
- Rinse the red lentils several times until the water runs mostly clear, then drain well.
- Heat the oil in a small pot over medium heat and fry the onion until soft and deep golden at the edges.
- Add the crushed garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Stir in the tomato, tomato paste, cumin, coriander, black pepper, and chili, and cook for 3 to 4 minutes until the tomato breaks down and the oil begins to separate.
- Add the drained lentils and stir them through the spiced onion mixture for 1 minute.
- Pour in the water, bring to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, stirring often, until the lentils collapse and thicken.
- Beat the lentils with a wooden spoon or whisk to make the texture smooth but still hearty, adding a splash of hot water if it becomes too thick.
- Season with salt and lemon juice, then simmer for 2 more minutes.
- Serve hot in bowls, scattered with fresh coriander or parsley, with bread or kisra on the side.
Common questions
Can I substitute brown or green lentils for split red lentils in Addas?
Yes, but the texture and cooking time change. Brown or green lentils stay firmer and usually need 30 to 40 minutes, sometimes more. Add extra water as needed, and expect a less creamy, more stew-like result.
How long does Addas take to cook, and how do I know when it is done?
Plan on about 30 to 40 minutes total, including frying the onion and simmering the lentils. It is done when the lentils have mostly collapsed, the mixture looks thick and creamy, and the raw lentil taste is gone.
What are the most common mistakes when making Addas?
The main mistakes are burning the onion or garlic, undercooking the spices, and letting the pot dry out. Also avoid too much salt early on, since the lentils thicken as they cook and the seasoning can become too strong.
How should I store leftover Addas, and can I freeze it?
Store cooled Addas in an airtight container in the fridge for up to 4 days. It thickens as it sits, so loosen with a little water when reheating. It also freezes well for up to 2 months.
What is the best way to serve Addas?
Serve it hot with extra lemon juice, chopped coriander or parsley, and flatbread if you have it. It also works well alongside rice, a simple salad, or sliced onion and tomato for a more traditional meal.