Middle Eastern Lentil Pot 3

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, taking care not to let them brown.
2. Rinse 300 g of red lentils under cold water until the water runs clear. Add the rinsed lentils to the pot with the softened onions and garlic. Stir well to coat the lentils with the oil and aromatics, allowing them to absorb the flavors for a minute.
3. Pour in 1.5 liters of water and add 1 teaspoon of cumin. Stir to combine, then increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot, letting it simmer. Stir occasionally to prevent sticking, and watch as the lentils begin to soften and break down.
4. After about 20-25 minutes, check the lentils. They should be tender and beginning to lose their shape, creating a creamy texture. If they are still firm, continue simmering and check again in a few minutes.
5. Cut the lemon in half and squeeze its juice into the pot, taking care to catch any seeds. Stir well and taste the lentil mixture. Add fine sea salt and black pepper to taste, adjusting the seasoning until it reaches your preferred balance of flavors.
6. Once the seasoning is adjusted, give the pot a final stir. The lentils should be soft and the broth slightly thickened, with a warm, earthy aroma. Serve the Middle Eastern Lentil Pot 3 hot, garnished with a drizzle of olive oil if desired, and enjoy with family and friends.