Indian Lentil Bowl 2

Ingredients

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

Method

1. Rinse the 300 g brown lentils under cold water until the water runs clear. This helps remove any dust or debris and ensures a cleaner taste. Set them aside to drain.
2. Finely chop 1 onion and 2 tomatoes. The onion should be diced small for even cooking, while the tomatoes can be slightly larger as they will break down during cooking. Season these chopped vegetables with a pinch of fine sea salt and black pepper to taste, allowing the flavors to meld together.
3. In a large pot or deep pan, heat 2 tbsp oil over medium heat. Once the oil is shimmering, add 1 tsp cumin seeds. Let them sizzle for about 30 seconds until they release a fragrant aroma, which indicates they are toasted and ready.
4. Add the chopped onion to the pan. Cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking allows the onion to release its sweetness, forming a flavorful base.
5. Stir in the chopped tomatoes, and continue to cook until they soften and begin to break down, about 5 minutes. The mixture should become slightly saucy, with the tomatoes losing their shape and blending with the onions.
6. Add the rinsed lentils to the pan, stirring well to coat them with the onion-tomato mixture. Pour in enough water to cover the lentils by about 2 inches. Bring to a gentle simmer, then reduce the heat to low.
7. Cover the pot and let the lentils cook, stirring occasionally, until they are tender and have absorbed most of the liquid. The lentils should be soft but still hold their shape, with a creamy texture forming from the breakdown of some lentils.
8. Taste the lentils and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be balanced, with a hint of cumin and the richness of the cooked onions and tomatoes. Serve the Indian Lentil Bowl 2 warm, ready for sharing at the table.