Cumin-Crusted Lentils with Charred Tomatoes and Crispy Garlic
Ingredients
- 1 cupbrown lentils
- 2½ cupswater
- ·salt
- 1 poundtomatoes (Roma or plum)
- 6 clovesgarlic
- 4 tablespoonolive oil
- 1 tablespooncumin seeds
- 1 teaspoonsmoked paprika
- ½ teaspooncayenne pepper
- ¼ teaspoonred pepper flakes
- 1lime
- ¼ cupcilantro
Prep
- 01
Slice 6 garlic cloves in half, leaving the skin on so they stay intact during cooking.
- 02
Halve 1 lime and have cilantro measured and roughly chopped.
Method
- 01
Bring 2 1/2 cups water and 1/2 teaspoon salt to a boil in a medium pot. Add 1 cup brown lentils, stir, and reduce to a gentle simmer. Cook 20–25 minutes until the lentils are tender but hold their shape. Drain and set aside.
- 02
While lentils cook, halve your tomatoes lengthwise. Place them cut-side up on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil on high 8–10 minutes until the cut side is deeply charred and blistered.
- 03
In a small skillet, warm the remaining 2 tablespoons olive oil over medium heat. Add the 6 garlic cloves (lightly crushed), whole cumin seeds, smoked paprika, cayenne, and red pepper flakes. Toast, stirring, for 2–3 minutes until fragrant and the garlic is golden and crispy. Remove from heat.
- 04
Transfer the cooked lentils to a serving bowl. Pour the spiced garlic oil and all its seeds over the lentils and toss gently. Add the charred tomatoes, squeeze the lime juice over everything, and taste for salt.
- 05
Top with fresh cilantro and serve warm or at room temperature with crusty bread or over rice.
Spice Tips
For milder heat, cut the cayenne to 1/4 teaspoon and use just a pinch of red pepper flakes. For extra kick, add 1/2 teaspoon more cayenne or a small pinch of ghost pepper powder. A dollop of plain yogurt on the side cools things down and complements the cumin beautifully.
Leftovers keep refrigerated for up to 3 days and taste even better the next day as flavors meld. Warm gently before serving, or enjoy cold as a grain bowl base.