West African Lentil Bowl 2

Ingredients

• 300 gbrown lentils
• 1onion
• 2tomatoes
• 2 tbspoil
• 1 tspcumin
• to tastefine sea salt and black pepper

Method

1. Start by rinsing 300 g of brown lentils under cold water until the water runs clear. This removes any dust or debris and ensures the lentils cook evenly. Set them aside to drain.
2. Peel and finely chop 1 onion. Dice 2 tomatoes into small cubes. These will form the aromatic base of your dish, so ensure the pieces are uniform for even cooking.
3. In a large pot, heat 2 tbsp of oil over medium heat. Once the oil shimmers, add the chopped onion. Cook gently, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma. This should take about 5-7 minutes.
4. Add the diced tomatoes to the pot, stirring them into the softened onions. Sprinkle in 1 tsp of cumin, allowing the spices to bloom in the oil. Cook until the tomatoes break down into a thick, fragrant sauce, with no visible chunks remaining.
5. 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 gentle simmer, adjusting the heat as necessary.
6. Allow the lentils to cook until they are tender but still hold their shape, absorbing the flavors of the base. This should result in a thick, stew-like consistency where the lentils are soft to the bite but not mushy.
7. Season the dish with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. The dish should have a balanced flavor with a hint of cumin and a savory depth from the onions and tomatoes.
8. Serve the West African Lentil Bowl 2 hot, ideally in a communal dish for sharing, as is traditional. Enjoy the hearty, comforting flavors with family or friends.