Korean Lentil Bowl 2

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. 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 to draw out their juices and enhance their flavor.
2. In a large pot, 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, releasing its natural sweetness. This should take about 5-7 minutes, and the onion should not brown.
3. Add the rinsed lentils to the pot, stirring them into the softened onions. Sprinkle 1 tsp of cumin over the mixture, stirring to coat the lentils and onions evenly. The cumin should release a warm, earthy aroma as it toasts lightly in the oil.
4. Pour enough water into the pot to cover the lentils by about 2 cm. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and cover the pot. Allow the lentils to cook slowly, stirring occasionally, until they are tender but not mushy. The lentils should hold their shape and have a creamy texture when bitten into.
5. Once the lentils are cooked, add the seasoned tomatoes to the pot. Stir them in gently, allowing the tomatoes to warm through and meld with the lentils. The tomatoes should soften slightly but maintain some of their structure, adding a fresh contrast to the dish.
6. Taste the lentil mixture and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be balanced, with the cumin providing warmth and the tomatoes adding a slight acidity. Serve the Korean Lentil Bowl 2 in a communal dish, inviting everyone to share in the meal.