A practical recipe in which red lentils are sautéed in a pan with plenty of onion until cooked to a thick, low-liquid consistency. Served in a sautéed rather than soupy consistency, this dish makes a filling meal with bread.
Heat the olive oil in a wide pan and sauté the finely chopped onion until thoroughly softened and lightly golden.
Add the tomato paste, cumin and red pepper flakes and sauté briefly.
Add the washed lentils and hot water, add salt, and cook over low heat, stirring occasionally, until the lentils fall apart and absorb the water.
Important: Don't neglect to stir while cooking the lentils, they risk sticking to the bottom and burning. Don't take them off the heat until the liquid has fully reduced; the sauté should be thicker and less watery than a soup.
If you drizzle red pepper flakes melted in a bit of butter over the kavurma at serving time, the flavor increases noticeably.
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