Red Lentils with Lemon and Spices

Ingredients

• 200 g Red lentils (Rinsed under cold water until the water is clear)
• 900 ml Water (Divided: 750 ml for the initial cooking, 100 ml after 10 min, 50 ml to deglaze the pan)
• 1 Bay leaf (Dry)
• 1 petit morceau Cinnamon stick (About 2 cm, whole)
• 0.5 c. à café Ground black pepper (Coarsely crushed)
• 1 c. à café Turmeric powder (Divided into two additions of ½ tsp)
• 0.5 c. à café Salt (Adjust to taste)
• 0.5 Fresh lemon (Juice and zest of half a lemon)
• 2 c. à soupe Vegetable oil (e.g. sunflower oil)
• 1 c. à café Cumin seeds (Lightly toasted before adding the onion)
• 1 Yellow onion (Finely chopped)
• 2 Garlic cloves (Minced)
• 5 g Fresh ginger (Finely grated (about 1 cm piece))
• 1 c. à café Sweet paprika
• 1 c. à soupe Curry powder
• 3 c. à soupe Tomato purée (Canned or tube)
• 2 c. à soupe Fresh coriander (Coarsely chopped)
• 2 c. à soupe Liquid sour cream (Add just before serving)

Instructions

1. Rinsing the lentils

   Rinse the red lentils under cold water until the water becomes clear.

   Time: PT2M

2. Initial cooking of lentils

   In a saucepan, place the rinsed lentils, 750 ml water, 1 bay leaf, a small piece of cinnamon, ½ tsp coarsely crushed black pepper, ½ tsp turmeric and salt. Bring to a boil, reduce heat and simmer 10 minutes.

   Time: PT12M

   Temperature: 100°C

3. Adding lemon and extra water

   Add 100 ml water and the slices (with zest) of half a lemon. Continue cooking 10 minutes until the lentils are tender.

   Time: PT12M

   Temperature: 100°C

4. Preparing the sofrito

   Heat 2 tbsp vegetable oil in a pan over medium heat (≈180°C).

   Time: PT2M

   Temperature: 180°C

5. Sauté cumin and onion

   Add 1 tsp cumin seeds, toast for 30 seconds, then add the finely chopped onion. Cook until translucent (≈5 minutes).

   Time: PT5M

   Temperature: 180°C

6. Adding aromatics and spices

   Stir in 2 minced garlic cloves, 5 g grated ginger, ½ tsp turmeric, 1 tsp sweet paprika, 1 tbsp curry powder and 3 tbsp tomato purée. Mix for 1 minute.

   Time: PT2M

   Temperature: 180°C

7. Deglazing the pan

   Pour 50 ml water into the pan and cook for 3 minutes while stirring to lift the browned bits.

   Time: PT3M

   Temperature: 180°C

8. Final mixing of lentils

   Transfer the cooked lentils to the pan, gently mix for 3 minutes to reheat without crushing them.

   Time: PT3M

   Temperature: 180°C

9. Finishing and serving

   Sprinkle with chopped fresh coriander and add a drizzle of liquid sour cream. Serve immediately, hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

8 g

Fiber

8 g