Middle Eastern 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. Add the chopped onion and minced garlic to the pot, stirring occasionally. Cook until the onion becomes translucent and the garlic releases its aroma, being careful not to let them brown.
2. Add 1 teaspoon of cumin to the pot, stirring it into the onions and garlic. Allow the cumin to toast for about a minute, which will enhance its flavor and deepen the aroma of the base.
3. Rinse 300 g of red lentils under cold water until the water runs clear. Add the rinsed lentils to the pot, stirring them into the aromatic base to coat them well with the oil and spices.
4. Pour 1.5 L of water into the pot, stirring to combine. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a simmer. Cover the pot with a lid, leaving a small gap for steam to escape.
5. Simmer the lentils for about 20-25 minutes, stirring occasionally. The lentils are done when they are soft and have absorbed most of the liquid, creating a thick, stew-like consistency. The lentils should have a creamy texture and a slightly nutty aroma.
6. Once the lentils are cooked, taste and season with fine sea salt and black pepper to your liking. Squeeze the juice of 1 lemon into the pot, stirring well to incorporate the citrus flavor throughout the dish.
7. Serve the Middle Eastern Lentil Pot warm, garnished with a drizzle of olive oil if desired. This dish is perfect for sharing and brings a comforting, home-cooked feel to the table.