From Sarah Best
- a few tablespoons of fat, such as: a mixture of olive oil and butter; just olive oil; or clarified butter (ghee)
- a big pinch of ground cumin
- a big pinch of ground coriander
- 1 large onion, or 2 small onions, finely diced
- 3 or 4 cloves, peeled, smashed and roughly diced
- a small bunch of cilantro or flat-leafed parsley
- 1 1/2 cups lentils
- 1 quart of vegetable or chicken stock
- a lemon
- salt and pepper
- a small bunch of mint
Heat the olive oil and butter (or whatever fat you are using) on low-medium heat in a thick-bottomed pan. Once the butter has melted, add a big pinch of cumin and a big pinch of ground coriander and saute for about a minute until the spices are fragrant.
Then saute the onions slowly until golden and soft. Add the garlic and cook a few minutes more. When the garlic is also golden and soft, chop the parsley and mix it in.
Rinse the lentils, then add them to the pot. Pour the stock over the lentils and bring to a boil. Skim off any froth that appears on the surface. Then reduce the heat and simmer for about thirty minutes.
Season to taste with salt and pepper, more cumin and ground coriander, the juice of about half of a lemon, and chopped mint. Serve with extra slices of lemon and chopped mint leaves for anyone who’d like it.