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Rinse the black lentils thoroughly under cold water. In a medium saucepan, bring 3 cups of water to a boil. Add the lentils and cook for about 20–25 minutes until tender but not mushy. Drain and set aside to cool slightly.
Sauté Aromatics:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves and shallots, cooking until they are soft and fragrant, about 3–5 minutes.
Toast the Spices:
Add cumin seeds and fennel seeds to the skillet. Toast them gently with the garlic and shallots until aromatic, about 1 minute.
Blend Everything:
In a food processor, combine the cooked lentils, sautéed mixture, remaining 1/2 cup water, lemon juice, salt, and the other 2 tablespoons of olive oil. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Serve:
Scoop into a bowl, drizzle with a little extra olive oil, and sprinkle some extra cumin seeds on top for garnish if desired.
Serving and Storage Tips
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