West African 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. Heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add the onion and garlic, stirring occasionally. Cook until the onion becomes translucent and the garlic releases its aroma, ensuring they do not brown, which would alter the flavor profile.
2. Add 1 teaspoon of cumin to the pot, stirring it into the softened onions and garlic. This step allows the spice to bloom, releasing its earthy fragrance into the oil and aromatics, creating a robust base for the dish.
3. Rinse 300 g of red lentils under cold water until the water runs clear. Add them to the pot along with 1.5 liters of water. Stir well to combine the ingredients and bring the mixture to a gentle boil over medium-high heat.
4. Once boiling, reduce the heat to low and cover the pot, allowing the lentils to simmer. Stir occasionally to ensure even cooking and prevent sticking. The lentils are done when they are tender and have absorbed much of the liquid, resulting in a thick, stew-like consistency.
5. Cut a lemon in half and squeeze the juice into the pot, stirring to incorporate. Taste the dish and season with fine sea salt and black pepper according to your preference. The lemon juice adds brightness, balancing the earthy flavors of the lentils and cumin.
6. Before serving, give the pot a final stir to ensure all ingredients are well combined. The finished dish should have a creamy texture with the lentils fully cooked and the flavors melded together. Serve warm, inviting everyone to share in this comforting, communal meal.