Brasileiro Lentil Bowl 2

Ingredients

• 300 gbrown lentils
• 1onion
• 2tomatoes
• 2 tbspoil
• 1 tspcumin
• to tastefine sea salt and black pepper

Method

1. Rinse 300 g of brown lentils under cold running water until the water runs clear. This helps remove any dust or debris. Dice 1 onion and 2 tomatoes into small, even pieces to ensure they cook evenly. Season the diced tomatoes with a pinch of fine sea salt and black pepper to enhance their flavor before cooking.
2. In a large saucepan, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the diced onion. Stir occasionally and cook until the onion becomes translucent and soft, releasing its sweet aroma, which should take about 5 to 7 minutes.
3. Add 1 tsp of cumin to the softened onions, stirring constantly for about a minute. This allows the cumin to release its fragrance and infuse the oil, creating a flavorful base for the lentils.
4. Stir in the seasoned tomatoes, allowing them to cook until they start breaking down and their juices are released, creating a rich, aromatic sauce. This should take about 5 minutes, and the tomatoes should look softened and slightly mushy.
5. Add the rinsed lentils to the pan, stirring them into the tomato-onion mixture until well coated. Pour in enough water to cover the lentils by about 2 cm, and bring the mixture to a gentle simmer.
6. Reduce the heat to low and cover the pan, allowing the lentils to cook slowly. Stir occasionally, and check the texture; the lentils should be tender but still hold their shape, with a creamy consistency in the sauce.
7. Once the lentils are cooked to the desired texture, taste and adjust the seasoning with fine sea salt and black pepper. The flavors should be balanced, with the cumin adding warmth and depth to the dish.
8. Serve the Brasileiro Lentil Bowl 2 warm, ideally in a communal dish for sharing, as is traditional in Brazilian home cooking.