The Lentils of My Childhood

Steps

1. 1

   Rinse and drain the lentils. Prepare the vegetables: grate the tomatoes, cut the long peppers into lengthwise strips, finely chop the onion, and press the garlic.

2. 2

   Heat the olive oil in a cocotte, Dutch oven, or large heavy pot over medium heat. If using khlii, add a few pieces together with approximately one spoonful of its aromatic fat at this stage to flavor the cooking base.

3. 3

   Add the chopped onion and pressed garlic to the hot oil. Sauté for several minutes, stirring occasionally, until tender and translucent without allowing the garlic to burn.

4. 4

   Add the grated tomatoes, pepper strips, salt, paprika, turmeric, and black pepper. Stir thoroughly so the vegetables are coated in the spices.

5. 5

   Reduce the heat to low and let the mixture cook gently for about 10 minutes, stirring regularly, until the tomatoes and peppers soften into a fragrant sauce base.

   Start 10-minute timer
6. 6

   Add the rinsed, drained lentils and stir for about 1 minute so every lentil is coated with the seasoned vegetable mixture.

   Start 1-minute timer
7. 7

   Pour in enough hot water to rise a few centimeters above the level of the lentils. Stir once and bring the liquid to a simmer.

8. 8

   For pressure-cooker cooking, secure the lid and cook for approximately 20 minutes from the beginning of the pressure release or whistle. Alternatively, cover a traditional pot and simmer for about 40 minutes, until the lentils are completely tender. Check occasionally and add a little hot water if needed.

   Start 20-minute timer
9. 9

   When the lentils are tender, remove the lid. If the stew is thinner than desired, simmer uncovered for a few additional minutes until the sauce lightly coats the lentils.

10. 10

    Remove the pot from the heat and generously sprinkle in the chopped fresh cilantro.

11. 11

    Serve hot in large bowls with a final drizzle of olive oil.