Harissa-Cumin Lentils with Crispy Garlic Oil
Ingredients
- 1 cupbrown lentils
- 3 cupswater
- 1 cupvegetable broth
- 2 tablespoonsharissa paste
- 1 teaspooncumin seeds
- 5 clovesgarlic
- ¼ cupolive oil
- 1yellow onion
- ·salt
- ·black pepper
- 1lemon
- ·fresh cilantro
Prep
- 01
Dice 1 yellow onion.
- 02
Thinly slice 5 cloves garlic.
- 03
Juice 1 lemon.
- 04
Chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium. Add cumin seeds and toast for 1 minute until fragrant.
- 02
Add diced onion and cook 4-5 minutes until softened. Stir in harissa paste and cook 1 minute more.
- 03
Add lentils, water, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes until lentils are tender but not mushy.
- 04
While lentils cook, thinly slice garlic. Heat remaining 2 tablespoons olive oil in a small skillet over medium. Add garlic and cook 3-4 minutes, stirring often, until golden and crispy. Be careful not to burn it.
- 05
When lentils are done, stir in juice from 1 lemon. Taste and season with salt and black pepper.
- 06
Divide lentils into bowls. Top each with a spoonful of crispy garlic oil (including garlic pieces), a handful of fresh cilantro, and a squeeze of lemon if desired. Serve warm.
Spice Tips
The harissa brings moderate heat; for extra punch, add ¼ teaspoon cayenne or a pinch of red pepper flakes to the pot. For warmth without more fire, a pinch of cinnamon or cardamom complements the cumin beautifully. Stir in fresh mint or extra cilantro at the end for brightness that cuts the spice.
Harissa paste (North African chili paste) is now in most supermarket international aisles, but you can substitute 1½ tablespoons of your favorite hot sauce or 1 teaspoon cayenne plus ½ teaspoon smoked paprika for less authentic but equally satisfying heat. Leftovers keep for 3 days refrigerated and reheat beautifully.