Simple lentil and vegetable dish that uses complex cooking technique to layer flavor: roasted onions, toasted spices, toasted chilis, vegetable broth and reduction.
- Roasted Onions
- 1/2 cup roasted onions, chopped small
- 1 cup brown lentils, cooked
- 1 large bunch spinach
- 1 tsp cumin, whole
- 1 arbol chili
In covered pot, steam spinach with 1 cup water. Remove spinach and reserve vegetable broth liquid. In preheated pot over medium-high heat (medium gas), toast cumin seeds, until fragrant and popping, immediately remove to cool pot. In preheated pot over medium heat (low gas), griddle or comal, toast arbol chili, until pliable and fragrant. Immediately remove to cool pot. Transfer toasted cumin seeds, chili and spinach vegetable broth to blender. Blend high until smooth, 60s. Combine roasted onions, cooked lentils, steamed spinach and blender liquid, and simmer until liquids fully reduce but still moist.