To begin, rinse the lentils thoroughly under cold water until the water runs clear. This removes surface starch and ensures a cleaner flavour. Set aside while preparing the base of the stew and move on to the next step.

Heat the olive oil in a large heavy based saucepan over medium heat. Add the chopped onion and cook gently for 8 to 10 minutes until soft and lightly golden. Stir often so the onion sweetens without browning before adding the garlic.

Stir in the garlic, turmeric, cumin, and black pepper. Cook for about 30 seconds until fragrant, keeping the heat moderate to prevent bitterness. Once aromatic, continue straight to the next step.

Add the rinsed lentils to the pan and stir well so they are coated in the spiced onion mixture. Pour in the water and bring the pot to a gentle boil, then reduce the heat to a steady simmer.

Stir in the diced potato, which will soften and lightly thicken the stew as it cooks. Partially cover the pan and simmer for 30 minutes, stirring occasionally, before checking the texture.

Add the salt and taste the broth. Adjust seasoning if needed, remembering that Adasi should be savoury but not heavy. Continue simmering for another 10 to 15 minutes until the lentils are tender.

For a thicker consistency, gently mash some of the lentils and potato against the side of the pan using a spoon. If you prefer it looser, add a small splash of hot water and stir well before moving to the final step.

Remove the stew from the heat and allow it to rest for 5 minutes so the flavours settle. Serve warm, drizzled with olive oil and accompanied by flatbread or a squeeze of lemon to brighten the dish.