Eastern European 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. Begin by finely chopping 1 onion and mincing 2 cloves of garlic. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the onion and garlic. Stir frequently, allowing them to soften and release their aroma without browning, about 5 to 7 minutes. You'll know they're ready when the onion becomes translucent and the garlic is fragrant.
2. Add 1 teaspoon of cumin to the softened onion and garlic. Stir the mixture for about a minute to toast the cumin, enhancing its flavor and integrating it with the aromatics. The cumin should smell warm and earthy, signaling it's well incorporated.
3. Rinse 300 g of red lentils under cold water until the water runs clear to remove any dust or debris. Add the rinsed lentils to the pot, stirring to coat them with the aromatic mixture. This step ensures the lentils absorb the flavors from the start.
4. Pour in 1.5 liters of water, stirring to combine everything evenly. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer. The lentils should cook until they are tender and have absorbed much of the liquid, about 20 to 25 minutes. The dish is ready when the lentils are soft and the mixture has a thick, stew-like consistency.
5. Season the lentil pot with fine sea salt and black pepper to taste, stirring well to distribute the seasoning evenly. Cut a lemon in half and squeeze the juice of one half into the pot, stirring to combine. This will brighten the flavors and add a subtle tanginess. Adjust seasoning if needed, then serve the lentil pot warm, garnished with a drizzle of olive oil if desired.