West African 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. 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 shimmers, add the chopped onion and minced garlic. Stir frequently, allowing them to soften and release their aroma, ensuring they do not brown, which would alter the flavor profile.
2. Once the onions are translucent and the garlic is fragrant, add 1 teaspoon of cumin. Stir the mixture to coat the onions and garlic with the cumin, letting the spice bloom in the oil for about a minute. This step is crucial to infuse the oil with the spice's earthy aroma.
3. Rinse 300 g of red lentils under cold water until the water runs clear, removing any dust or debris. Add the rinsed lentils to the pot, stirring them into the aromatic base to coat them evenly with the spices and oil.
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, allowing the pot to simmer. Stir occasionally, watching for the lentils to soften and break down, creating a creamy texture.
5. As the lentils cook, they will absorb the flavors and thicken the mixture. You'll know they are done when they are tender and have absorbed most of the liquid, creating a thick stew-like consistency.
6. Season the lentil pot with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed.
7. Finish the dish by squeezing the juice of 1 lemon over the lentils, stirring to incorporate the citrus brightness. This final touch enhances the flavor and adds a refreshing contrast. Serve the dish warm, inviting everyone to share from the communal pot.