Korean 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 dicing 1 onion and mincing 2 cloves of garlic. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic to the pot, stirring occasionally. Cook until the onion becomes translucent and the garlic releases its aroma, ensuring they do not brown, which would impart a bitter flavor.
2. Rinse 300 g of red lentils under cold water until the water runs clear. This removes excess starch and prevents them from becoming too mushy. Add the rinsed lentils to the pot with the softened onions and garlic, stirring to coat them with the aromatic base.
3. 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, then reduce the heat to low to maintain a simmer. Skim off any foam that rises to the surface to keep the broth clear.
4. Add 1 teaspoon of cumin to the pot, stirring well to distribute the spice evenly. Allow the lentils to simmer gently, stirring occasionally, until they are tender and have absorbed the flavors, about 20-25 minutes. The lentils should be soft but not falling apart, and the mixture should have a creamy consistency.
5. Once the lentils reach the desired texture, season the pot with fine sea salt and black pepper to taste. Cut a lemon in half and squeeze the juice into the pot, stirring to incorporate the citrus brightness. Adjust the seasoning if needed, ensuring a balanced flavor profile.
6. Finish the dish by drizzling a small amount of olive oil over the top for added richness. Serve the Korean Lentil Pot in a communal dish, inviting everyone to share in the comforting flavors.