Pakistani Lentil Pot 2

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. Start 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 garlic to the pot, stirring occasionally until the onion turns translucent and soft, about 5-7 minutes. Be careful not to let them brown, as this can add bitterness to the dish.
2. Once the onion and garlic are softened, add 1 teaspoon of cumin to the pot. Stir the mixture for about 1 minute, allowing the cumin to release its aroma and blend with the onion and garlic.
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 fragrant base so they are well-coated with the oil and spices.
4. Pour in 1.5 liters of water, stirring to combine everything. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered. Stir occasionally, and cook until the lentils are tender and have absorbed most of the water, becoming creamy in texture. This should take about 20-25 minutes.
5. As the lentils cook, taste the mixture and add fine sea salt and black pepper to your liking. The lentils should be soft and slightly mushy, with a comforting, thick consistency.
6. Before serving, squeeze the juice of 1 lemon into the pot, stirring well to incorporate the citrus. This will brighten the flavors and add a refreshing contrast to the richness of the lentils. Serve the lentil pot warm, garnished with a drizzle of olive oil if desired, and enjoy it as part of a shared meal.