Persian Lentil Stew Adasee
- 1 cup dried lentils (green/brown), well rinsed
- 3 cups water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano
- 1 tbsp butter or margarine
- fresh or dried marjoram, chopped for garnish
Put the lentils and water in a pan, bring to a boil, then cook over low heat for 15 minutes. Add the salt, pepper and oregano and continue to cook for about 30 minutes to soften the lentils and evaporate the liquid. Toward the end of this process stir in the butter if you are having a dairy meal, or margarine if you are having a meal with meat. Mash a few tablespoons of the lentils against the side of the pan to thicken the stew. Serve warm, Let each diner garnish with marjoram to taste. Serves 4 with other dishes.
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