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Vietnamese Lentil Pot 2

Serves 4 to 6 Soup vegetarian, Soups

Vietnamese Lentil Pot 2

Vietnamese Lentil Pot 2 is a comforting staple in Vietnamese home cooking, capturing the essence of everyday meals that bring families together. This dish, unlike its street food counterparts, is a reflection of home kitchens where salt is measured by intuition and olive oil is used freely. It’s a dish that appears on tables when warmth and simplicity are needed, often shared among friends and family.

With each spoonful, expect a gentle harmony of tender red lentils, softened onions, and a hint of cumin. The squeeze of lemon adds a refreshing brightness, cutting through the richness of the olive oil. The seasoning, left to the cook's discretion, ensures every pot is as unique as the table it graces.

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 is shimmering, add the onion and garlic. Stir frequently, allowing them to soften and release their aromas without browning. This should take about 3 to 4 minutes, and you should notice a sweet, fragrant smell.
  2. Sprinkle in 1 teaspoon of cumin, stirring it into the softened onions and garlic. Let it cook for about 1 minute until the cumin becomes fragrant, enhancing the base of your dish with its warm, earthy scent.
  3. Rinse 300 g of red lentils under cold water until the water runs clear. Add the lentils to the pot, stirring them to coat with the aromatic base. Pour in 1.5 L of water, ensuring the lentils are fully submerged.
  4. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer. Stir occasionally, watching as the lentils soften and begin to break down, creating a creamy texture. This process should continue until the lentils are tender and have absorbed much of the liquid, resulting in a thick, stew-like consistency.
  5. As the lentils reach the desired texture, season the pot with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed.
  6. Finish the dish by squeezing the juice of 1 lemon into the pot, stirring to incorporate the bright, citrusy flavor. Taste once more and adjust the seasoning if needed. Serve the Vietnamese Lentil Pot 2 warm, ready to be shared at the table.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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