50 minutes
A delightful blend of earthy lentils and aromatic spices, topped with crispy leeks and onions, perfect for a cozy gathering or as a flavorful snack.
tablespoons
Small Onion, halved and thinly sliced
each
Small Leek, halved, rinsed, and thinly sliced
each
Garlic Clove, grated or minced
each
teaspoons
Ground Allspice
pinches
pinches
Green French Lentils (Lentilles Du Puy)
cups
Bay Leaf
each
NaN inches
teaspoons
to taste
Flaky Sea Salt
for garnish
1. Fry Onions and Leeks
Heat three tablespoons of extra-virgin olive oil in a medium pot over medium heat. Once the oil is shimmering, add the sliced onion and cook for about five minutes until it's soft and translucent. Stir in the leek slices and continue cooking for another five to ten minutes, until they turn golden and fragrant. Transfer half of the onion-leek mixture to a bowl and set it aside for garnish.
2. Bloom Spices
Add the garlic, ground cumin, allspice, and cayenne pepper to the pot. Stir the mixture for about one minute, until the spices are aromatic.
3. Simmer Lentils
Stir in the lentils, bay leaf, cinnamon stick, and kosher salt. Add enough water to cover the lentils, then increase the heat to bring everything to a boil. Reduce the heat to a gentle simmer and cover the pot, cooking the lentils for 20 to 40 minutes until tender.
4. Mash Lentils
After the lentils are tender, remove the bay leaf and cinnamon stick. Mash the lentils to your desired texture and adjust the seasoning with more kosher salt and freshly ground black pepper to taste.
5. Serve
Transfer the lentil dip to a serving dish. Drizzle with extra-virgin olive oil, sprinkle the reserved onion-leek mixture, and garnish with flaky sea salt. Enjoy warm with bread or crackers.
Before incorporating your cumin, coriander, or any whole spices into the dip, toast them in a dry pan until fragrant. This process enhances their flavors, adding a deeper aromatic quality to your dip.
Slice the leeks and onions uniformly to ensure even frying. Use a neutral oil with a high smoke point and ensure it's sufficiently hot before adding the slices. Fry in batches to avoid overcrowding, which causes steaming rather than crisping. Drain on paper towels and season them right away with a little salt for flavor.
Don't rush the sautéing of onions, garlic, and ginger. Cook them over medium heat until they are deeply caramelized. This will add a rich, sweet undertone to counterbalance the earthy lentils and spices.
Opt for red or yellow lentils, as they break down into a creamy texture more readily than others. Ensure they are sorted and rinsed thoroughly to remove any debris or dirt.
While cooking lentils, add a touch of acidity (such as lemon juice or a splash of vinegar) towards the end of the cooking process. This brightness cuts through the richness and deepens the flavors.
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