Butternut + Lentil Porridge from Joon: Persian Cooking Made Simple by Najmieh Batmanglij

Name: Butternut + Lentil Porridge from Joon: Persian Cooking Made Simple by Najmieh Batmanglij
Ingredients: 8 oz (225 g) peeled butternut squash or pumpkin, cut into 1 in (2.5 cm) cubes*; 2 tablespoons olive oil; 4 cloves garlic, peeled; 2/3 cup (160 ml) Seville orange juice, or ½ cup (120 ml) Fresh orange juice mixed with ½ cup (120 ml) Fresh lime juice; ½ teaspoon smoked paprika; 1 tablespoon cumin seeds; 2 large onions, peeled and thinly sliced; 8 cups (2.25 l) water; 1 cup (85 g) chopped Fresh parsley; 1 tablespoon ground golpar*; ¼ teaspoon cayenne; ½ teaspoon freshly ground pepper; ½ teaspoon turmeric; 1 tablespoon sea salt; 2 cups (400 g) brown lentils, soaked overnight, rinsed and drained*

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This is a delicious, easy to make, and very nutritious dish called adasi in Persian. Many restaurants have it on their menus in Iran these days. It may be made up to 24 hours in advance and stored ...

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Ingredients

8 oz (225 g) peeled butternut squash or pumpkin, cut into 1 in (2.5 cm) cubes*
2 tablespoons olive oil
4 cloves garlic, peeled
2/3 cup (160 ml) Seville orange juice, or ½ cup (120 ml) Fresh orange juice mixed with ½ cup (120 ml) Fresh lime juice
½ teaspoon smoked paprika
1 tablespoon cumin seeds
2 large onions, peeled and thinly sliced
8 cups (2.25 l) water
1 cup (85 g) chopped Fresh parsley
1 tablespoon ground golpar*
¼ teaspoon cayenne
½ teaspoon freshly ground pepper
½ teaspoon turmeric
1 tablespoon sea salt
2 cups (400 g) brown lentils, soaked overnight, rinsed and drained*