Lentils

I was introduced to lentils in an Ethiopian restaurant many year ago, and I felt enamoured with their unique flavor and consistency. I did not know how to cook them for a long time, until I finally experimented and found a recipe I love: a savory combination of lime and cumin, masterfully complemented by aromas of fried garlic and ginger.

Ingredients (about 10 servings):
 - Two cups of lentils (mixed, yellow, or red preferred)
 - One red bell pepper
 - One onion
 - Ten baby carrots
 - A head of garlic
 - Ginger (about a third the quantity of garlic)
 - Juice from one lime
 - Half a cup of olive oil
 - Spices: salt, pepper, cumin, chili pepper flakes

Preparation:
 - Wash the lentils, then soak them in water overnight. Note that the lentils will grow in size, so allow for extra water: I use six cups of water to soak two cups of lentils.
 - Clean and chop the bell pepper, baby carrots, onion, garlic, and ginger. Keep the garlic and ginger separately.
 - Heat the olive oil in a cooking pot on medium heat. Add the chopped bell pepper, baby carrots, and onion, and fry for two-three minutes while stirring occasionally.
 - Add the garlic and the ginger, and fry for another couple of minutes.
 - Drain the soaked lentils, and eventually run them through some clean water if you want to. Add them to the frying pot, and add five cups of clean water. Stir and make sure nothing sticks to the bottom. Cover, bring to a boil, then reduce the heat to medium-low and simmer for 25 minutes.
 - Add salt, pepper, cumin, and a touch of chili pepper flakes. Cover, and continue simmering until it reaches the desired consistency (about 10 minutes).
 - Remove from heat when ready, then add the lime juice.
 - Serve warm or hot.

Presentation:
 - I like the lentils when they're creamy, but the mush does not have the most interesting color. Fortunately, the red bell pepper and carrot chunks sprinkle color pops throughout the dish. I presented the recipe in a bowl that matches them in color.
 - A couple of slices of lime can be further used to garnish the dish: lime is one of the ingredients, and it adds a fresh green tint to the presentation.