Pakistani 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 running water until the water runs clear. This removes any dust or debris and ensures the lentils cook evenly. Set aside to drain.
2. Finely chop 1 onion and 2 tomatoes. The onion should be diced small enough to cook through quickly, while the tomatoes should be roughly chopped to release their juices during cooking.
3. In a large pot or deep pan, heat 2 tbsp of oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This forms the base of the dish, infusing the oil with flavor.
4. Add 1 tsp of cumin to the softened onions. Stir continuously for about 1 minute, allowing the cumin to release its aroma and blend with the onions.
5. Add the chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes break down and form a thick sauce, about 5-10 minutes. The mixture should be fragrant and slightly thickened, indicating the tomatoes have cooked down properly.
6. Stir in the rinsed lentils, ensuring they are well coated with the tomato-onion mixture. Add enough water to cover the lentils by about an inch. Bring the mixture to a simmer, then reduce the heat to low.
7. Cover the pot and let the lentils cook gently, stirring occasionally, until they are tender and have absorbed most of the liquid, about 20-30 minutes. The lentils should be soft but not mushy, with a creamy texture.
8. Season the lentils with fine sea salt and black pepper to taste. Stir well and adjust seasoning as needed, ensuring the flavors are balanced. Serve the lentil bowl warm, ideally with naan or rice, for a comforting meal.