Lebanese 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. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the chopped 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 add bitterness.
2. Sprinkle in 1 teaspoon of cumin, stirring it into the softened onions and garlic. Allow the cumin to toast for about 1 minute, releasing its aroma and deepening the flavor base of the dish.
3. Rinse 300 g of red lentils under cold water until the water runs clear. Drain well and add them to the pot, stirring to coat them in the aromatic mixture. This helps the lentils absorb the flavors as they cook.
4. Pour in 1.5 liters of water, stirring to combine all the ingredients. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Stir occasionally to ensure even cooking and prevent the lentils from sticking to the bottom.
5. Simmer the lentils for about 20-25 minutes, or until they are tender and have absorbed most of the water. The mixture should be thick and creamy, with the lentils soft but not mushy.
6. Season the lentil pot with fine sea salt and black pepper to taste. Cut a lemon in half and squeeze the juice from one half into the pot, stirring well. Taste and adjust seasoning if necessary, adding more lemon juice for brightness if desired.
7. Serve the Lebanese Lentil Pot warm, drizzling a little extra olive oil on top for richness. This dish is best shared at the table, embodying the spirit of Lebanese home cooking.