A practical recipe for red lentils cooked in a skillet with plenty of onion until thick and just slightly moist. Unlike soup, this dish is served with a sautéed texture and makes a hearty meal with bread.
Heat the olive oil in a wide skillet. Sauté the finely chopped onion until very tender and lightly browned.
Add the tomato paste, cumin, and Turkish red pepper flakes, and cook briefly.
Add the rinsed lentils and hot water, season with salt, and cook over low heat, stirring occasionally, until the lentils break down and absorb the water.
Important: Stir the lentils as they cook to keep them from sticking to the bottom and burning. Do not remove them from the heat until all the water has been absorbed; the finished dish should be thicker and less watery than soup.
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