Filipino Lentil Pot

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. Once the oil shimmers, add the onion and garlic, stirring occasionally. Cook until the onion becomes translucent and the garlic is fragrant, ensuring they do not brown, which would impart a bitter taste.
2. Add 1 teaspoon of cumin to the pot, stirring it into the softened aromatics. This will release the spice's oils and deepen the flavor base. Continue stirring for about a minute until the cumin is well incorporated and aromatic.
3. Rinse 300 g of red lentils under cold water until the water runs clear. Add the lentils to the pot, stirring to coat them with the aromatic mixture. This step helps the lentils absorb the flavors before adding liquid.
4. Pour in 1.5 L of water, stirring to combine. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, allowing the pot to simmer. Stir occasionally to prevent sticking, and cook until the lentils become tender and begin to break down, creating a creamy texture.
5. While the lentils are simmering, cut 1 lemon in half and squeeze the juice into a small bowl, removing any seeds. Once the lentils have reached the desired texture, add the lemon juice to the pot, stirring well to distribute the citrus flavor.
6. Season the lentil pot with fine sea salt and black pepper to taste, stirring to ensure even seasoning. Taste and adjust the seasoning as needed, keeping in mind that the salt should enhance the flavors without overpowering them.
7. Finish the dish by drizzling a little more olive oil over the top before serving. This adds a final layer of richness and sheen to the dish. Serve the Filipino Lentil Pot warm, with extra lemon wedges on the side if desired, and enjoy with family and friends.