Title: Adasee (Lentil Stew)
Categories: Stew Israel Jewish Persian
Yield: 4 Servings

1	c	Dried lentils (green-brown) well-rinsed
3	c	Water
1/4	ts	Salt, or to taste
1/4	ts	Pepper
1/4	ts	Oregano
1	tb	Butter or margarine
		Fresh or dried marjoram, chopped (for garnish)

This lentil stew is traditionally eaten for breakfast. It is nourishing, filled w/protein and flavored in Persian style w/a number of herbs. It is compatible w/any kind of rice.

1. Put lentils and water in a pan, bring to a boil, then cook over low heat for 15 mins. Add salt, pepper, and oregano and continue to cook for abt 30 mins to soften lentils and evaporate some of liquid. 2. Toward end of this process stir in butter if a you having a dairy meal, or margarine if you are having and meal w/meat. Mash a few tbs lentils against side of pan to thicken stew. Serve warm. Let each diner garnish w/marjoram to taste. Serve 4 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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