Home Cook Together. Celebrate Life.

IndonesianAuthentic Cuisine

Indonesian Lentil Bowl

Serves 4 to 6 Entree vegetarian

Indonesian Lentil Bowl

Indonesian Lentil Bowl is a staple of home cooking in Indonesia, reflecting the everyday simplicity and warmth of the family table. It's a dish prepared with intuitive measures, where salt is judged by hand and the use of oil is generous, emphasizing comfort over precision. This rendition captures the essence of a family cook’s approach, a recipe passed down through shared meals rather than written instructions.

When you savor this dish, expect the earthy heartiness of brown lentils mingling with the sweetness of softened onions and the tang of ripe tomatoes. The cumin adds a gentle warmth, while the dish embraces you with its honest, straightforward flavors. It's meant to be shared, an unpretentious yet deeply satisfying bowl that brings people together in its simplicity.

Ingredients

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

Method

  1. Start by rinsing 300 g of brown lentils under cold water until the water runs clear. This removes any dust or debris and ensures a clean flavor. Set the lentils aside to drain.
  2. Dice 1 onion finely and chop 2 tomatoes into small pieces. This will help them break down quickly and meld into the dish. Measure out 1 tsp of cumin and have fine sea salt and black pepper ready for seasoning.
  3. In a large saucepan, heat 2 tbsp of oil over medium heat. Add the diced onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. The onion should release a sweet aroma and not brown.
  4. Add the chopped tomatoes to the softened onions in the saucepan. Stir in 1 tsp of cumin and cook until the tomatoes start to break down and meld with the onions, forming a thick, fragrant base. This should take about 5 minutes, and the mixture should be a rich, reddish color.
  5. Add the rinsed lentils to the saucepan and stir well to coat them in the tomato-onion mixture. Pour in enough water to cover the lentils by about 2 cm. Bring the mixture to a gentle simmer, then reduce the heat to low.
  6. Cover the saucepan and let the lentils cook slowly, stirring occasionally, until they are tender but not mushy. This should take about 25-30 minutes, and you should see the lentils absorbing the flavors and the liquid reducing to a creamy consistency.
  7. Once the lentils are cooked to your desired texture, taste and season with fine sea salt and black pepper. Adjust the seasoning gradually, tasting each time, until the flavors are balanced and to your liking.
  8. Serve the Indonesian Lentil Bowl warm, garnished with fresh herbs if desired, and enjoy it as part of a shared meal. This dish is best enjoyed with family or friends around the table.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

Explore Indonesian cuisine