Moroccan
Adess
A comforting Moroccan lentil stew simmered with grated tomato, garlic, olive oil, cumin, paprika, and fresh herbs. It is served warm and slightly brothy, ready to be scooped up with khobz.
Watch it madeRecettefacileamel · 3:52
Ingredients
- Brown or green lentils1 cup
- Water3 cups, plus more as needed
- Olive oil3 tbsp
- Yellow onion, finely chopped1 small
- Ripe tomato, grated1 large
- Garlic cloves, crushed3
- Fresh cilantro, chopped2 tbsp
- Fresh parsley, chopped2 tbsp
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Ground turmeric1/4 tsp
- Ground ginger1/4 tsp
- Black pepper1/4 tsp
- Salt3/4 tsp, or to taste
- Tomato paste1 tsp
- Dried hot chili or harissaoptional, to taste
Method
- Pick through the lentils, rinse them well under cold water, and drain.
- In a heavy pot or tagine-style saucepan, combine the lentils, water, olive oil, onion, grated tomato, garlic, cilantro, parsley, cumin, paprika, turmeric, ginger, black pepper, salt, tomato paste, and chili if using.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer and cover the pot partially.
- Cook for 30 to 40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened slightly.
- Add small splashes of hot water during cooking if the lentils absorb too much liquid before becoming tender.
- Taste and adjust the salt and cumin, then simmer uncovered for 3 to 5 minutes if you want a thicker stew.
- Serve hot in shallow bowls with a drizzle of olive oil and Moroccan bread on the side.
Common questions
Can I substitute red lentils or canned lentils in Adess?
Brown or green lentils work best because they hold their shape. Red lentils will cook much faster and turn mushy. Canned lentils can work in a pinch: add them near the end and simmer only long enough to absorb the sauce.
How long does Adess take to cook, and how do I know the lentils are done?
Plan on 30 to 40 minutes of simmering, plus a few minutes to thicken at the end. The lentils should be tender but not falling apart, and the sauce should look lightly thickened, not watery.
What are the most common mistakes when making Adess?
The biggest mistakes are boiling too hard, which can split the lentils, and letting the pot dry out before they are tender. Also avoid under-salting early on; taste near the end and adjust cumin and salt as needed.
How should I store leftovers, and can I freeze Adess?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. It freezes well for about 2 months. Reheat gently with a splash of water, since the lentils will thicken as they sit.
What is the best way to serve Adess?
Serve it hot in shallow bowls with a drizzle of olive oil and Moroccan bread for scooping. It also pairs well with lemon wedges, a simple salad, or extra chopped cilantro and parsley on top for freshness.