Wheat Lentil Pan with Roasted Onions

Ingredients

• 200 g brown lentils
• 3 onions (50 g each)
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 0.5 tsp cardamom seeds
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp turmeric powder
• 250 g soft wheat
• Salt
• 40 g dried sour cherries
• 5 Tbsp plant oil
• 2 tbsp spelt flour type 630 (15 g)
• a handful herbs (parsley and dill)
• 3–4 tbsp lemon juice
• Pepper
• 200 g Greek yogurt
• 4 tbsp hazelnut butter (15 g)
• 2 tsp black cumin (5 g)

Instructions

1. 1.

   Rinse lentils in a sieve under cold water, then cook them in twice the amount of boiling water for about 25 minutes. Drain and let rest.

2. 2.

   Meanwhile peel the onions. Slice two onions into thin rings. Dice the remaining onion finely. Coarsely crush the spice seeds in a mortar.

3. 3.

   Heat olive oil in a large pan. Sauté the diced onion until translucent. Briefly toast the spices with it. Add soft wheat, lentils, 400 ml water and a pinch of salt. Bring to a boil, then cover and simmer over low heat for 15 minutes. Leave uncovered for the last 5 minutes until liquid evaporates. Stir in sour cherries.

4. 4.

   Heat plant oil in a small pan. Coat onion rings with flour and fry them in batches until crisp. Drain on paper towels.

5. 5.

   Wash herbs, pat dry and roughly chop. Season the wheat-lentil pan with lemon juice, salt, and pepper. Serve topped with yogurt, hazelnut butter, and roasted onions. Garnish with herbs and black cumin.