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Vietnamese Lentil Bowl 2

Serves 4 to 6 Entree vegetarian

Vietnamese Lentil Bowl 2

In the heart of Vietnamese home kitchens, this Lentil Bowl finds its roots in the everyday meal, where it's crafted with a sense of intuition rather than strict measurements. Passed down through generations, this dish is a staple for family dinners, offering warmth and comfort. Unlike its more formal restaurant counterparts, this version is made with a generous hand, both in seasoning and in spirit, reflecting the true essence of Vietnamese home cooking.

Expect each spoonful to deliver the earthiness of brown lentils, harmonized with the sweetness of softened onions and tomatoes. The cumin adds a gentle warmth, while the salt and pepper are adjusted instinctively, balancing the flavors perfectly. It's a dish that invites everyone to gather around, sharing not just food, but moments of everyday life.

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. Dice 1 onion and chop 2 tomatoes into small pieces. Season the chopped tomatoes with a pinch of fine sea salt and black pepper to taste, setting them aside to allow the flavors to meld.
  2. In a large pot, heat 2 tbsp of oil over medium heat. Add the diced onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma. This should take about 5 to 7 minutes, but focus on the change in texture and fragrance rather than time.
  3. Add 1 tsp of cumin to the softened onions and stir for about 1 minute, allowing the spice to bloom and become fragrant. The cumin should release a warm, earthy scent, indicating it's ready for the next step.
  4. Stir in the rinsed lentils and the seasoned tomatoes, ensuring everything is well combined. Pour in enough water to cover the lentils by about 2 cm. Increase the heat to bring the mixture to a gentle simmer.
  5. Reduce the heat to maintain a gentle simmer and cook the lentils uncovered. Stir occasionally, checking the texture. The lentils are done when they are tender but still hold their shape, and the mixture has thickened slightly, resembling a stew.
  6. Taste the lentil mixture and adjust the seasoning with additional fine sea salt and black pepper if needed. The flavors should be balanced, with the cumin subtly enhancing the lentils and tomatoes. Serve the Vietnamese Lentil Bowl 2 warm, ready to be shared at the table.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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