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Colombian Lentil Bowl 2

Serves 4 to 6 Entree vegetarian

Colombian Lentil Bowl 2

Colombian Lentil Bowl 2 is a dish that finds its place on everyday family tables, where cooks rely on instinct rather than precision. In Colombian homes, these lentils are a staple, often making their appearance during lunch or dinner as a comforting and nourishing centerpiece. It's the kind of dish that brings everyone together without the need for special occasions, just the promise of a warm meal shared among loved ones.

The flavors are straightforward yet deeply satisfying, with the earthy lentils embracing the sweetness of tomatoes and the gentle heat of cumin. The onions meld into the mix, offering a subtle depth that rounds out each spoonful. Generously seasoned and cooked with a confident hand, this dish is meant to be savored slowly, allowing each element to shine in its simplicity.

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 water in a fine mesh strainer to remove any debris or dust. Set them aside to drain. 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, allowing them to release their juices and enhance their flavor.
  2. In a large pot or deep skillet, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the diced onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, about 5-7 minutes. The onion should release a sweet aroma and turn a light golden color, indicating it's ready for the next step.
  3. Add the seasoned tomatoes to the pot with the onions. Stir in 1 tsp of cumin, allowing the spices to coat the vegetables evenly. Cook until the tomatoes soften and start to break down, releasing their juices to create a flavorful base. This should take about 5 minutes, and the mixture will become fragrant and slightly thickened.
  4. Add the rinsed lentils to the pot, stirring them into the tomato and onion mixture until well combined. Pour in enough water to cover the lentils by about 2 cm. Bring the mixture to a gentle simmer, adjusting the heat as necessary to maintain a steady simmer without boiling.
  5. Cook the lentils, stirring occasionally, until they are tender but still hold their shape. This will take about 25-30 minutes. The lentils should be soft enough to bite through easily but not mushy, and the liquid should have reduced to a thick, stew-like consistency.
  6. Taste the lentils and adjust the seasoning with additional fine sea salt and black pepper as needed. The flavors should be well-balanced and the cumin should be noticeable but not overpowering. Serve the Colombian Lentil Bowl 2 warm, ideally with rice or arepas, and enjoy the dish as it's meant to be shared around the table.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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