Cumin Lentil Bowl
45 min
total
4
people
310
calories per serving
Ingredients
4 people
- 250 gGreen lentil (rinsed)
- 1 pcOnion (finely sliced)
- 1 pcCarrot (finely diced)
- 2 pcGarlic (minced)
- 1 tbspCumin ground
- 2 tbspExtra virgin olive oil
- 1 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender lentils infused with the warmth of cumin. A smooth texture bound by olive oil, with small carrot dice for a bite.
- 1
Heat olive oil in a pan. Add onion and carrot. Sweat without browning until the onion becomes translucent.
- 2
Add minced garlic and ground cumin. Stir for one minute so the cumin aromas release into the fat.
- 3
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
Add salt and pepper only at the end of cooking to avoid hardening the lentil skins. Adjust seasoning.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 days in the refrigerator in an airtight container. Flavors develop even more the next day.
4.7
3 reviews
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