Adis (Lentil Stew with Sun-dried Tomatoes and Kale)

SERVES 6

Adis is a traditional lentil stew made with just a few simple ingredients: lentils, onions, tomatoes, and spices. My mom used to prepare it for me when we lived in Brussels. (I was often anemic, and this dish has always been one of my favorite iron-rich meals.) Sometimes she would enhance it with some khlii (see Preserved Beef, page 73), or add leafy greens and carrots for a nutritional boost. In this version, I’ve opted for sun-dried tomatoes for their sweet, intense flavor and kale for its earthy notes as well as its nutritional value. The vinegary red onion topping is optional, but it brings an appealing sweet-tart punch to the dish. I usually serve this comforting stew with crusty bread, but rice and quinoa are also good options.

INGREDIENTS

Madaq, Simple and Delicious Everyday Recipes with the Flavors of Morocco: A Cookbook Nargisse Benkabbou

• 3 tablespoons (45 g) olive oil

• 1 large yellow onion (220 g), thinly sliced

• 3 garlic cloves, minced or pressed

• 2 teaspoons sweet paprika

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground ginger

• 1/2 teaspoon ground turmeric

• 1 teaspoon fine sea salt, or more to taste

• 1/4 teaspoon black pepper

• 1 1/2 cups (315 g) dried brown lentils, rinsed and drained

• 3 medium tomatoes (300 g), halved and grated on the large holes of a box grater, or finely chopped, with their juices (alternatively, use two-thirds of a 14.5-ounce can of diced tomatoes)

• 1/2 cup (80 g) oil-packed sun-dried tomatoes, drained and sliced into 1/4-inch-wide (0.6 cm) strips

• 1 cup (18 g) cilantro leaves and tender stems, finely chopped, plus more for garnish

• 41/2 cups (1080 g) vegetable stock or water, plus more if needed

• 2 cups (80 g) chopped kale (thick stalks removed)

Vinegary Red Onion Topping (optional)

• 1 small red onion (120 g), finely chopped

• 2 1/2 tablespoons (40 g) white wine vinegar

• 1/4 teaspoon granulated sugar

• Pinch of fine sea salt

DIRECTIONS

1. Heat the olive oil in a large pot over medium-low heat. Add the onions, cover the pot, and cook, stirring occasionally, until soft and translucent, 10 to 12 minutes.

2. Add the garlic, paprika, cumin, ginger, turmeric, salt, and pepper and cook, stirring occasionally, until fragrant, about 3 minutes. Add the lentils, tomatoes, sun-dried tomatoes, cilantro, and stock or water and bring to a boil over high heat. Reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, until the lentils are nearly tender but still hold their shape. Stir occasionally to prevent them from sticking, and add more stock or water as needed if the stew becomes too thick.

3. Meanwhile, if desired, make the vinegary red onion topping: Combine the chopped red onion, vinegar, sugar, and salt in a small bowl and let stand for at least 10 minutes.

4. When the lentils are nearly ready, stir in the kale and cook until it is wilted and tender and the lentils are soft, 5 to 7 minutes. Taste and adjust the seasoning, adding more salt if necessary.

5. Ladle the lentil stew into shallow bowls, top with the vinegary onion topping, if you made it, and serve immediately.

Credit line: From Madaq © 2026 by Nargisse Benkabbou. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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