A meat-free green lentil dish that cooks whole in a tomato-paste sauce, filling and economical with the warmth of cumin. It goes well alongside rice pilaf or bulgur pilaf.
Heat the olive oil in a pot and sauté the chopped onion over medium heat until soft, add the garlic, and stir until fragrant.
Add the tomato paste and sauté for 1-2 minutes until the raw smell is gone.
Add the washed lentils and hot water and bring to a boil, then lower the heat and cook over low heat until the lentils soften without falling apart. Top up with hot water if it reduces too much.
Once the lentils are tender, add salt, cumin, and red pepper flakes and cook for 5 more minutes, then let rest. Caution: Add the salt late so the lentils don't fall apart.
Important: Green lentils don't need to be soaked beforehand, but rinse them once in water to pick out any stones. Add the salt toward the end of cooking so the lentils stay whole without breaking apart. The sauce thickens as the dish cools; you can thin it out with a little hot water when reheating.
If you drizzle a pinch of red pepper flakes bloomed in hot olive oil over the dish, you add both color and depth; this simple touch turns plain lentils into a feast.
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