Cumin Lentil Bowl

Tender lentils infused with the warmth of cumin. A smooth texture bound by olive oil, with small carrot dice for a bite.

• Prep time: 10 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 312
• Protein: 17 g
• Carbs: 34 g
• Fat: 10 g

Ingredients

• 250 g Green lentil ( rinsed )
• 1 piece Onion ( finely sliced )
• 1 piece Carrot ( finely diced )
• 2 piece Garlic ( minced )
• 1 tbsp Cumin ground
• 2 tbsp Extra virgin olive oil
• 1 L Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sweat the aromatics

   Heat olive oil in a pan. Add onion and carrot. Sweat without browning until the onion becomes translucent.

2. Toast the spices

   Add minced garlic and ground cumin. Stir for one minute so the cumin aromas release into the fat.

3. Add liquid and cook

   Add lentils and pour in the water. Bring to a boil, then lower the heat. Simmer until the lentils are tender to the core.

4. Season

   Add salt and pepper only at the end of cooking to avoid hardening the lentil skins. Adjust seasoning.

Chef's tips

• Never salt the lentil cooking water, it toughens their skin.
• If the lentils absorb all the water before being cooked, add a little boiling water.
• For a thicker sauce, mash a small ladle of lentils at the end of cooking and mix back in.

Storage

Keeps for 4 days in the refrigerator in an airtight container. Flavors develop even more the next day.