Brasileiro Lentil Pot 2

Ingredients

• 300 gred lentils
• 1onion — chopped
• 2 clovesgarlic
• 1 tspcumin
• 1.5 Lwater
• 1 tbspolive oil
• 1lemon — juiced
• to tastefine sea salt and black pepper

Method

1. Peel and finely chop 1 onion and 2 cloves of garlic. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, stirring occasionally, until the onion becomes translucent and the garlic is fragrant, about 5 minutes. Be careful not to let them brown, as this could impart a bitter taste.
2. Once the aromatics are softened, add 1 teaspoon of cumin to the pot. Stir the mixture for about 1 minute, allowing the cumin to release its aroma and blend with the onion and garlic, creating a fragrant base.
3. Rinse 300 g of red lentils under cold water until the water runs clear. Add the lentils to the pot, stirring them into the aromatic base to coat them evenly with the oil and spices.
4. Pour in 1.5 liters of water, stirring to combine. Increase the heat to high until the mixture begins to boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. The lentils should become tender and start to break down, creating a creamy texture, which should take about 20 to 25 minutes.
5. While the lentils are simmering, occasionally stir the pot to ensure even cooking and prevent sticking. As the lentils cook, they will absorb the flavors from the aromatics and cumin, becoming soft and creamy.
6. Once the lentils have reached the desired texture, season the pot with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon over the lentils, stirring well to incorporate the citrus flavor, which will brighten the dish.
7. Serve the Brasileiro Lentil Pot 2 warm, drizzled with a little extra olive oil if desired, and enjoy it as a hearty, comforting meal perfect for sharing at the table.