Spiced Lentils with Spring Onions

1. Cook Lentils

Begin by cooking 1 cup of black beluga lentils in a large pot with salted water. Allow them to simmer gently for 20 to 30 minutes until they are tender yet firm.

2. Prepare Spiced Oil

In a small pot, combine ½ cup of olive oil with 2 teaspoons of crushed coriander seed, 1½ teaspoons of crushed fennel seed, 1 teaspoon of crushed cumin seed, ½ teaspoon of crushed red pepper flakes, and 4 thinly sliced garlic cloves. Set the pot over low heat and let the mixture infuse for 15 to 20 minutes. During this time, the spices and garlic will gently release their flavors into the oil without burning.

3. Infuse with Lemon Zest and Spring Onions

Use a vegetable peeler to zest a lemon and add the zest to the spiced oil along with 6 small spring onions or scallions, cut into 2-inch pieces. Allow them to mingle with the oil for about 5 minutes, letting the fresh and bright aroma of the lemon zest and the mild sweetness of the spring onions enhance the infused oil.

4. Combine Lentils with Spiced Oil

Once the lentils are cooked, drain them using a strainer and transfer them to a mixing bowl. While the lentils are still warm, pour ¼ cup of the spiced oil over them, ensuring they are well-coated and glistening. This warmth helps the lentils to fully absorb the complex, spiced flavors. Season generously with salt and freshly ground black pepper, then finish with a squeeze of fresh lemon juice to add a tangy brightness.