Colombian Lentil Bowl

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 to remove any dust or debris. Set them aside to drain. Dice 1 onion finely and chop 2 tomatoes into small cubes. This will ensure even cooking and a cohesive texture in the dish.
2. In a large pot, heat 2 tbsp of oil over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking allows the onion to release its sweetness, forming the base of the dish.
3. Add the chopped tomatoes to the pot with the softened onions. Stir in 1 tsp of cumin, ensuring it coats the vegetables evenly. Cook until the tomatoes break down and the mixture becomes fragrant and slightly thickened, indicating the flavors have melded together.
4. Add the rinsed lentils to the pot, stirring to combine them with the onion and tomato mixture. Pour in enough water to cover the lentils by about an inch. Bring the mixture to a gentle simmer, adjusting the heat as necessary to maintain a low simmer.
5. Cook the lentils uncovered, stirring occasionally, until they are tender but not mushy. This should take about 25-30 minutes, but check for doneness by tasting a few lentils; they should be soft and creamy inside.
6. Once the lentils are cooked to your liking, season the dish with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed. Serve the Colombian Lentil Bowl warm, inviting everyone to share in this comforting meal.