Peruvian 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 them occasionally, cooking until the onion becomes translucent and the garlic releases its aroma, about 5 minutes. Be careful not to let them brown, as this can introduce a bitter taste.
2. Sprinkle 1 teaspoon of cumin over the softened onions and garlic, stirring to coat them evenly. This step allows the cumin to toast slightly, enhancing its flavor and infusing the oil with its warm, earthy aroma.
3. Rinse 300 g of red lentils under cold water until the water runs clear to remove any dust or debris. Add the rinsed lentils to the pot, stirring them into the aromatic base to coat them with the flavored oil.
4. Pour in 1.5 L of water, stirring to combine all the ingredients. Increase the heat to high to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing the lentils to simmer.
5. Simmer the lentils until they are tender and have absorbed most of the liquid, about 20-30 minutes. You'll know they are done when they are soft and have a creamy texture, with no bite remaining.
6. Season the lentil pot with fine sea salt and black pepper to taste, stirring well to distribute the seasoning evenly. Cut a lemon in half and squeeze its juice into the pot, stirring to incorporate the citrus brightness.
7. Before serving, taste the lentils one last time and adjust the seasoning if necessary. Serve the Peruvian Lentil Pot 3 hot, garnished with a drizzle of olive oil for added richness and a final touch of flavor.