Cumin-Scented Lentils with Caramelized Onions and Crispy Sage
Ingredients
- 1 cupbrown or green lentils
- 2yellow onion
- 4 clovesgarlic
- 3 cupsvegetable or chicken broth
- 3 tablespoonsolive oil
- 1 teaspoonground cumin
- 6 leavesfresh sage
- ·salt
- ·black pepper
- ½lemon
Prep
- 01
Peel and slice 2 yellow onions into thin rounds.
- 02
Mince 4 garlic cloves.
Method
- 01
Rinse 1 cup lentils under cold water and drain.
- 02
Heat 1 1/2 tablespoons olive oil in a large pot over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for 10–12 minutes until deeply golden and soft. Transfer to a bowl.
- 03
In the same pot, heat remaining 1 1/2 tablespoons oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Stir in 1 teaspoon cumin and cook for 30 seconds.
- 05
Add lentils and 3 cups broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally, until lentils are tender but not mushy.
- 06
While lentils cook, heat 1 tablespoon olive oil in a small skillet over medium-high heat. Fry 6 sage leaves for 1–2 minutes until crispy and fragrant. Remove to a paper towel.
- 07
Stir caramelized onions back into the lentils. Taste and adjust salt and pepper. Squeeze in juice from 1/2 lemon.
- 08
Divide into bowls and top each with crispy sage leaves. Serve warm.
Spice Tips
For warmth, add 1/4 teaspoon cayenne or smoked paprika to the pot with the cumin. A pinch of ground coriander adds earthiness. Fresh lemon or a splash of balsamic vinegar at the end brightens everything.