Indian 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 water until the water runs clear. This removes any dust or debris and helps the lentils cook evenly. Set them aside to drain while you prepare the other ingredients.
2. Chop 1 onion finely and dice 2 tomatoes. These will form the base of the dish, providing flavor and texture. Measure out 1 tsp of cumin and have it ready along with fine sea salt and black pepper for seasoning.
3. In a large pot, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes soft and translucent, which should take about 5-7 minutes. This slow cooking allows the onion to release its sweetness, forming a flavorful base.
4. Add the diced tomatoes and 1 tsp of cumin to the softened onions. Stir well to combine. Cook until the tomatoes break down into a thick sauce and the oil begins to separate from the mixture, indicating the flavors have melded together.
5. Add the rinsed lentils to the pot, stirring to coat them in the onion-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 gentle bubble.
6. Cook the lentils until they are tender and have absorbed most of the liquid, stirring occasionally to prevent sticking. The lentils should be soft but not mushy, with a creamy texture. This will take some time, so be patient and adjust the heat to keep a gentle simmer.
7. Once the lentils are cooked to the desired texture, taste and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed. Serve the Indian Lentil Bowl warm, ready for sharing at the table.