Lentils in Yogurt Stew

The dish that taught me how much lentils mean to her

Auntie Eman has a quiet magic when it comes to lentils. I remember the day she made this stew — it was just one of three dishes she created from the same pot of lentils. Out of that humble pot came this creamy lentil and yogurt stew, a simple lentil and rice dish, and a hearty lentil and bread stew. We sat outside to eat, the air filled with the scent of fried onions and warm spices, and I realized just how deeply lentils are woven into her culinary journey.

For her, lentils aren’t just a pantry staple — they’re a foundation. A way to stretch a meal, to feed many, and to fill bowls with comfort. This stew, with its tangy yogurt base and tender rice, is my favorite of the three. It’s soothing, deeply flavorful, and best of all — it carries Auntie Eman’s quiet wisdom in every bite. Lentil and Yogurt Stew (Adas bi Laban) Auntie Eman's Cozy Comfort in a Bowl

This comforting stew brings together hearty lentils, tangy yogurt, and fragrant fried onions into a dish that feels like a warm hug. It’s a family favorite in many Middle Eastern homes — especially when someone needs nourishment, or you just want to sit down to a bowl of something soothing and wholesome.

Ingredients

• 1½ cups brown or green lentils

• Water (enough to cover lentils by a few inches)

• Half a pot full of plain yogurt (Desi or Arabic-style, whole milk yogurt preferred)

• ⅔ cup fried onions (from onions browned in olive oil)

• ⅓ cup medium grain rice, rinsed

• Salt to taste

• Olive oil for frying

She prepared lots of lentil dishes. I call this a lentil themed "lunch party".

Instructions

1. Cook the lentils: In a large pot, cover the lentils with water and bring to a boil. Reduce heat and simmer until tender, about 25–30 minutes. There’s no need to soak them beforehand — just give them a good rinse.

2. Prepare the yogurt base: In a separate pot over medium heat, add your yogurt. Use about half a pot's worth — enough to create a creamy stew. Whisk constantly for about 15 minutes to prevent curdling. Once smooth and slightly thickened, blend using an immersion blender for an extra silky texture.

3. Combine lentils and yogurt: Add the blended yogurt to the pot of cooked lentils, along with the cooking water. Stir gently to combine.

4. Add flavor: Stir in about ⅔ cup of fried onions (the kind you browned slowly in olive oil until deep golden). Mix well — these onions are the heart of the flavor.

5. Add the rice: Pour in ⅓ cup of rinsed medium grain rice. Stir again. Let the stew cook over low heat, stirring occasionally, until the rice is fully tender and the stew thickens — about 20–25 minutes.

6. Serve: Pour into a large serving bowl. Top generously with extra fried onions — the same caramelized ones you used earlier.

Serve warm with flatbread or on its own. It’s nourishing, tangy, and rich without being heavy — the kind of dish you’ll find yourself craving again and again.