Indonesian 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. Begin by finely chopping 1 onion and mincing 2 cloves of garlic. Heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and garlic. Stir frequently 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 can impart a bitter taste.
2. Sprinkle in 1 teaspoon of cumin to the onion and garlic mixture. Stir well to coat the aromatics with the spice, allowing the cumin to release its aroma. This step enhances the dish's flavor by toasting the spice lightly in the oil.
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. This ensures that the lentils are evenly coated with the flavors before they begin to cook.
4. Pour in 1.5 liters of water, stirring to combine with the lentils and aromatics. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a simmer. Cover the pot partially with a lid, allowing some steam to escape.
5. Simmer the lentils, stirring occasionally, until they are tender and have absorbed most of the liquid. This should take about 20-25 minutes, but check for doneness by tasting a few lentils; they should be soft and creamy without any graininess.
6. Once the lentils are cooked, season the pot with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the dish.
7. To finish, cut a lemon in half and squeeze the juice of one half into the pot. Stir to incorporate the citrus, which will brighten the flavors. Serve the Indonesian Lentil Pot warm, garnished with a drizzle of olive oil if desired, and enjoy it with family and friends.