Filipino Lentil Pot 3

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. Start by finely chopping 1 onion and mincing 2 cloves of garlic. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic to the pot, stirring occasionally, and cook until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. Be careful not to let them brown, as this will create a bitter taste.
2. Once the aromatics are softened, add 1 teaspoon of cumin to the pot. Stir continuously for about 1 minute until the cumin releases its aroma, which will deepen the flavor base of your dish.
3. Rinse 300 g of red lentils under cold water until the water runs clear. Add the rinsed lentils to the pot, stirring to coat them with the aromatic mixture. This step helps the lentils absorb the flavors right from the start.
4. Pour in 1.5 liters of water, stirring to combine everything. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
5. Simmer the lentils until they are tender and have absorbed most of the liquid, which should take about 20-25 minutes. The lentils should be soft but still hold their shape, and the mixture should have a creamy consistency.
6. Season the lentil pot with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring well to incorporate. The lemon juice will brighten the flavors and add a refreshing contrast to the earthy lentils.
7. Once seasoned to your liking, remove the pot from heat. Let it sit for a few minutes to allow the flavors to meld together. Serve the Filipino Lentil Pot 3 warm, ready to be shared at the table.