Vietnamese 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. Once the oil is shimmering, add the chopped onion and minced garlic. Stir frequently, allowing them to soften and become translucent, releasing their aroma without browning.
2. Stir in 1 teaspoon of cumin to the softened onions and garlic. Continue to cook for another minute, allowing the cumin to toast gently, which will enhance its flavor and fragrance. This step builds the aromatic base essential for the dish.
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 fragrant onion mixture to coat them evenly with the spices.
4. Pour in 1.5 liters of water, stirring to combine everything well. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, allowing the pot to simmer gently. Stir occasionally, ensuring the lentils cook evenly and absorb the flavors.
5. Simmer the mixture until the lentils are tender and have absorbed most of the liquid, resulting in a creamy texture. This should take about 20-25 minutes, but the key is to watch for the lentils to become soft and slightly mushy, indicating they are cooked through.
6. Once the lentils reach the desired texture, season the pot with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring well to incorporate the citrus, which will brighten the flavors.
7. Before serving, taste the lentil pot once more to adjust the seasoning if necessary. Finish with an additional drizzle of olive oil, if desired, to add richness and a glossy finish to the dish.