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1. Rinse the lentils under cold water, then place them in a saucepan with the vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until tender but still holding their shape. Drain any excess liquid and set aside.
1 cup Green or brown lentils,
2.5 cup Vegetable stock
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2. While the lentils cook, finely dice the onion. Heat half the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 15–18 minutes until deep golden brown and caramelized.
2 tbsp Olive oil,
1 piece Brown onion
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3. Mince the garlic and add to the skillet. Cook for 1–2 minutes until fragrant. Add the ground cumin, ground coriander, turmeric, smoked paprika, and chilli flakes, and stir constantly for 30–45 seconds to bloom the spices in the oil.
3 clove Garlic cloves,
1.5 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Ground turmeric,
0.5 tsp Smoked paprika,
0.2 tsp Chilli flakes
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4. Add the tomato paste and stir for another minute until it darkens slightly. Fold in the cooked, drained lentils and season generously with salt and black pepper. Squeeze in half the lemon juice and stir to combine. Keep warm over the lowest heat.
1 tbsp Tomato paste,
0.5 piece Lemon,
1 tsp Salt,
0.5 tsp Black pepper
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5. If using pea rice, warm it in a saucepan over medium-low heat with a splash of water and a pinch of salt, stirring until heated through and fluffy, about 3–4 minutes. Season with salt and black pepper to taste.
2 cup Pea rice (or frozen peas blended with cooked rice),
1 tsp Salt,
0.5 tsp Black pepper
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6. Roughly chop the parsley and tear the mint leaves. Divide the warm pea rice between bowls, spoon the spiced lentils generously on top, then scatter over the fresh parsley and mint. Drizzle with the remaining olive oil and finish with a squeeze of the remaining lemon juice.
2 tbsp Olive oil,
0.5 piece Lemon,
0.5 cup Fresh flat-leaf parsley,
0.2 cup Fresh mint leaves
By mansi