– 2 ½ C of water – ½ C of brown or green lentils – 1 bay leaf – ½ tsp of coriander seeds crushed – 1 ½ tsp of olive oil – ½ C of onion diced – 1 garlic clove pressed – ¼ tsp of red pepper flakes – ¼ tsp of cumin – ¼ C of Kalamata olives chopped very finely – Sea salt to taste
In a large pot over medium-high heat, bring the water, lentils, bay leaf, and coriander seeds to a boil. Turn down the heat to medium and cook for 25 to 30 minutes until lentils are tender.
While the lentils are cooking, heat the olive oil in a medium skillet over medium heat. Once hot, add the onions and cook until they are soft and translucent, about 3 to 5 minutes. Add garlic and red pepper flakes and cook and stir for an additional minute. Transfer to a food processor.