Indonesian 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 chopped onion and garlic. Stir occasionally, cooking until the onion becomes translucent and the garlic is fragrant, about 5 minutes. Be careful not to let them brown, as this will add bitterness to the dish.
2. Sprinkle 1 teaspoon of cumin into the pot with the softened onions and garlic. Stir continuously for about 1 minute, allowing the cumin to release its aroma and infuse the oil. This step builds the fragrant base essential for the 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 in the aromatic mixture. This ensures the lentils absorb the flavors from the start.
4. Pour in 1.5 liters of water and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered. Stir occasionally to prevent sticking. The lentils should become tender and start to break down, creating a creamy texture.
5. Check the lentils for doneness; they should be soft and slightly mushy, with the liquid thickened. If they are not yet tender, continue simmering and check every few minutes.
6. Season the lentil pot with fine sea salt and black pepper to taste. Stir well and allow the flavors to meld for another minute on low heat.
7. Before serving, cut a lemon in half and squeeze the juice into the pot, stirring to combine. This adds a bright, fresh note to the dish. Adjust the seasoning if necessary and serve the Indonesian Lentil Pot 2 warm, ready for sharing.