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Lebanese Lentil Pot 2

Serves 4 to 6 Soup vegetarian, Soups

Lebanese Lentil Pot 2

Lebanese Lentil Pot 2 finds its place on home tables across Lebanon, where the art of seasoning is guided by intuition rather than measurement. This comforting dish reflects the generous spirit of Lebanese cooking, where ingredients are selected with care and the table is always set for sharing. It captures the essence of home-cooked meals, lovingly prepared without the constraints of a written recipe.

The dish offers a warm, earthy embrace with its hearty red lentils and the aromatic lift of cumin. The sweetness of softened onions and garlic melds with the freshness of a squeeze of lemon, creating a harmonious balance. A pinch of salt and pepper, adjusted to taste, completes this comforting pot, ready to be ladled out and enjoyed with those gathered around the table.

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 occasionally, cooking until the onion becomes translucent and the garlic releases a fragrant aroma, taking care not to let them brown.
  2. Stir in 1 teaspoon of cumin, allowing it to toast lightly in the oil for about 30 seconds. This will release its earthy fragrance, enhancing the base of your dish.
  3. Add 300 grams of red lentils to the pot, stirring to coat them in the aromatic mixture. Pour in 1.5 liters of water, ensuring the lentils are fully submerged. Increase the heat to high and bring the mixture to a gentle boil.
  4. Once boiling, reduce the heat to low, allowing the lentils to simmer. Stir occasionally, watching for the lentils to soften and begin breaking down, which should result in a creamy consistency. This indicates the lentils are cooked through.
  5. As the lentils reach the desired texture, season the pot with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the dish.
  6. Finish by squeezing the juice of 1 lemon into the pot, stirring to combine. This will brighten the flavors and add a refreshing contrast to the earthy lentils. Serve the Lebanese Lentil Pot 2 warm, ready for sharing at the table.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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