Spicy Potato Lentils

Serves two 

Ingredients: 

For the potato dish  

5 medium-sized potatoes, cut in cubes and boiled to a soft texture 

½ teaspoon of cayenne pepper 

2 tablespoons of extra-virgin olive oil 

Sea salt and freshly-ground black pepper to taste

For the lentil dish  

1 cup lentils 

½ of a medium-sized red onion, sliced crosswise 

1 small garlic bulb, minced 

1½ teaspoons of ground cumin

2 tablespoons of extra-virgin olive oil, separated 

A handful of fresh mint leaves to garnish 

Preparation: 

Cook lentils in salted boiling water for 25-30 minutes or until their texture becomes just slightly soft. Drain and put aside. In a pan over medium heat, fry red onion, garlic and ground cumin in a tablespoon of olive oil for about 2 minutes or until their aroma is released. Reduce heat, add lentils, and stir together for about 2 minutes. Transfer lentils to individual plates, drizzle the remaining tablespoon of olive oil on top and garnish with fresh mint leaves. Transfer boiled potatoes to the plates and season with cayenne pepper, sea salt, freshly ground black pepper, and olive oil. If desired, serve Jajiki as a third side dish. Enjoy!