Middle Eastern 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. This removes excess starch that can make the dish gummy. Dice 1 onion and 2 tomatoes into small, even pieces to ensure they cook evenly. Set these aside separately.
2. In a large saucepan, heat 2 tbsp of oil over medium heat. Once the oil shimmers, add the diced onion. Cook the onion, stirring occasionally, until it becomes translucent and soft, about 5 to 7 minutes. This slow cooking releases the onion's sweetness, forming a flavorful base.
3. Add 1 tsp of cumin to the onions and stir for about 1 minute until the cumin becomes fragrant. This brief toasting enhances the spice's earthy flavor. Then, add the diced tomatoes to the pan, stirring to combine.
4. Add the rinsed lentils to the saucepan, stirring to coat them with the onion and tomato mixture. Pour in enough water to cover the lentils by about 2 cm. Bring the mixture to a gentle simmer, adjusting the heat as needed to maintain this level.
5. Cook the lentils uncovered, stirring occasionally, until they are tender but still hold their shape, which will take about 25 to 30 minutes. You’ll know they’re done when they are soft to the bite but not mushy. If the water level gets too low during cooking, add a little more to keep the lentils submerged.
6. Once the lentils are cooked, season the dish with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed. Taste and adjust the seasoning if necessary, keeping in mind that the flavors should be balanced and not overpower the lentils.
7. Serve the Middle Eastern Lentil Bowl warm, allowing the flavors to shine. This dish is best enjoyed when shared, embodying the communal spirit of Middle Eastern dining.