Korean 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 dicing 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, cooking until the onion becomes translucent and the garlic is fragrant, about 5 minutes. Be careful not to let them brown, as this will affect the flavor of the dish.
2. Stir in 1 teaspoon of cumin, allowing it to toast briefly in the oil with the onions and garlic. This will release its aromatic oils and deepen the flavor of the base. You should notice a warm, earthy scent filling the kitchen.
3. Add 300 g of red lentils to the pot, stirring them to coat with the aromatic mixture. Pour in 1.5 liters of water, ensuring the lentils are fully submerged. Increase the heat to bring the mixture to a gentle boil.
4. Once boiling, reduce the heat to low to maintain a simmer. Cover the pot with a lid, leaving a small gap for steam to escape. Cook the lentils until they are tender and have absorbed most of the liquid, stirring occasionally. The lentils should be soft but not mushy, with a creamy texture.
5. Cut a lemon in half and squeeze the juice into the pot, stirring to combine. Season with fine sea salt and black pepper to taste, adjusting until the flavors are balanced and to your liking. The lemon juice will brighten the dish, adding a fresh, tangy note.
6. Finish by drizzling a little more olive oil over the top for richness and a glossy finish. Serve the Korean Lentil Pot 2 hot, inviting everyone to share directly from the pot at the table, in true Korean home-cooked style.