Three Lentil Aash

Commonly found in Iranian cuisine, aash is a thick soup or stew that can be made with varying ingredients. Our version has tamarind which lends it a delicious tangy flavour
Three Lentil Aash
ITP Images
Three Lentil Aash
April 28, 2020
Preparation Time 15 minutes (plus soaking time)
Cooking Time 40 minutes
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


spinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying
2 large leeks or onions, finely chopped
100g spinneysFOOD Fresh Parsley, chopped
200g spinneysFOOD Fresh Coriander, chopped
6 garlic cloves, crushed
3 tsp tamarind paste
2 tsp smoked paprika
3 tbsp tomato purée
75g butter
1 tbsp cake flour
1L vegetable stock
1L spinneysFOOD Bottled Drinking Water
70g green lentils, soaked overnight
70g brown lentils, soaked overnight
70g Puy lentils, soaked overnight
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste

To serve

30g spinneysFOOD Fresh Dill, chopped, for garnishing


  • 1

    Heat the olive oil in a large saucepan and sauté the leeks for 5 minutes over a medium heat until softened.

  • 2

    Add the chopped herbs and cook until wilted – approx. 2 minutes. Add the garlic and sauté gently.

  • 3

    Add the tamarind, smoked paprika, tomato purée, butter and flour and stir until fully incorporated. Add the stock and water at once and season well.

  • 4

    Bring to a boil then add the (strained) lentils. Simmer uncovered over a low heat for 30 minutes or until the lentils are tender.

  • 5

    Season well and serve with the dill sprinkled on top.


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