Middle Eastern 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, then drain them thoroughly. Dice 1 onion finely and chop 2 tomatoes into small cubes. Set these aside separately. Measure out 1 tsp of cumin and have fine sea salt and black pepper ready for seasoning later.
2. In a large saucepan, heat 2 tbsp of oil over medium heat until it shimmers. Add the diced onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. The onion should be tender and release a sweet aroma, indicating it's ready for the next step.
3. Stir in the chopped tomatoes and 1 tsp of cumin to the softened onions. Cook until the tomatoes begin to break down and meld with the onions, forming a fragrant base. This should take about 5 minutes, and the mixture should be slightly thickened and aromatic.
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 an inch. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer.
5. Cook the lentils, stirring occasionally, until they are tender but still hold their shape, which should take about 20 to 25 minutes. The lentils should have absorbed most of the liquid and be soft to the bite, with a creamy texture.
6. Once the lentils are cooked to your desired tenderness, season the dish with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed. Adjust the seasoning as needed, keeping in mind the balance of flavors.
7. Serve the Middle Eastern Lentil Bowl warm, allowing the flavors to shine. This dish is perfect for sharing, embodying the spirit of Middle Eastern home cooking.