Turmeric red lentil breakfast stew (Adasi)

1. Rinse the lentils in cold water until the water runs clear.

2. In a pan, soften the finely chopped onion in half the butter until golden, then add the crushed garlic, turmeric and cumin and fry for half a minute.

3. Add the lentils and water, bring to the boil, skim off the foam and simmer covered over low heat for 25-30 minutes until the lentils break down into a thick, creamy stew.

4. Season with salt and pepper; if too thick, thin with a little hot water.

5. To serve, melt the remaining butter and drizzle it over the top.

6. Serve warm with lemon wedges and fresh bread (khubz or lavash).

Tip: Adasi is the nourishing, inexpensive breakfast of cold mornings in Iran and Bahrain, sold by street vendors from big pots. Red lentils break down quickly, so there's no need to soak them. If you use green or brown lentils, they take longer and won't become as creamy.