West African 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 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 garlic. Stir frequently and cook until the onion becomes translucent and the garlic is fragrant, ensuring they do not brown, as this could introduce a bitter taste.
2. Sprinkle 1 teaspoon of cumin into the pot with the softened onions and garlic. Stir the mixture for about a minute, allowing the cumin to release its aroma and infuse the oil with its earthy flavor. This step builds the fragrant base essential for the dish.
3. Rinse 300 grams 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. This ensures the lentils absorb the flavors right from the start.
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, cover the pot, and let it simmer. Stir occasionally, watching for the lentils to become tender and creamy, which indicates they are cooked.
5. As the lentils cook, slice the lemon in half. Once the lentils are soft and the mixture has thickened, squeeze the juice of half a lemon into the pot. Stir well to incorporate the citrus, which will brighten the flavors and balance the dish.
6. Taste the lentil pot and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go to ensure the flavors are balanced. If desired, add a final drizzle of olive oil for richness before serving.