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Lebanese Lentil Pot 3

Serves 4 to 6 Soup vegetarian, Soups

Lebanese Lentil Pot 3

Lebanese Lentil Pot 3 is a staple of the home, capturing the essence of everyday Lebanese cooking. This dish is not reserved for special occasions but rather finds its place on the family table as a comforting and nourishing meal. It's a reflection of how Lebanese cooks approach their daily meals—intuitively and generously, with salt judged by hand and olive oil never sparingly.

The dish offers a warm embrace of flavors, where the earthy richness of red lentils melds with the aromatic depth of cumin and the brightness of lemon. Each mouthful is a balance of savory and tangy, with tender lentils and a hint of garlic. It's a pot meant for sharing, inviting everyone to savor the simple, honest flavors of a Lebanese home.

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. In a large pot, heat 1 tablespoon of olive oil over medium heat. Dice 1 onion and add it to the pot, stirring occasionally. Cook until the onion becomes translucent and soft, about 5 minutes. Mince 2 cloves of garlic and add them to the pot, stirring for another minute until the garlic is fragrant but not browned.
  2. Add 1 teaspoon of cumin to the pot, stirring it into the onions and garlic. This will release the cumin's aroma and deepen the flavor of the base. Ensure the cumin is well mixed with the onions and garlic to form a fragrant base.
  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 to coat them with the oil and spices. This step helps the lentils absorb the flavors from the start.
  4. Pour in 1.5 liters of water, stirring to combine with the lentils and aromatics. Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid, leaving a small gap for steam to escape, and cook until the lentils are tender and have absorbed most of the liquid, about 20-25 minutes. The lentils should be soft and creamy, with a slightly thickened broth.
  5. Once the lentils are cooked, taste the dish and season with fine sea salt and black pepper to your preference. Squeeze the juice of 1 lemon into the pot, stirring well to incorporate the citrus flavor throughout the dish. This will brighten the flavors and add a refreshing finish.
  6. Serve the Lebanese Lentil Pot warm, drizzling a little extra olive oil on top if desired. The dish should have a creamy texture with a balanced flavor of spices and lemon, perfect 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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