Peruvian 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 in a fine mesh strainer 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, allowing them to release their juices and enhance their flavor.
2. In a large saucepan, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the diced onion. Stir occasionally and cook until the onion becomes translucent and soft, releasing its sweet aroma. This should take about 5-7 minutes, indicating that the onion is ready to form the base of your dish.
3. Add the seasoned tomatoes to the saucepan with the onions. Sprinkle 1 tsp of cumin over the mixture, stirring well to combine. Cook until the tomatoes break down and meld with the onions, creating a fragrant and slightly thickened base. The mixture should have a rich, aromatic smell and a deepened color.
4. Add the rinsed lentils to the saucepan, stirring them into the tomato and onion base. Pour in enough water to cover the lentils by about 2 cm. Increase the heat to bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer. Cook the lentils until they are tender but still hold their shape, absorbing the flavors from the base. This will take some time, so stir occasionally and add more water if necessary to keep the lentils submerged.
5. Once the lentils are tender and the mixture has a creamy consistency, taste and adjust the seasoning with fine sea salt and black pepper to your preference. The lentils should be soft and flavorful, with a harmonious blend of spices and vegetables. Serve the Peruvian Lentil Bowl warm, inviting everyone to share in this comforting dish.