Begin with the onion
I warm the oil in a roomy pot, add the cumin seeds, and follow with the onion and carrots. I cook them gently, stirring now and again, until the onion softens. This is when I clear the counter and find the bowls. The carrots stay small because I like a spoonful with a little of everything rather than one large piece.
Let the pot find its shape
The tomatoes go in next for a few minutes, followed by the rinsed lentils and water. I bring the pot to a simmer and cook, stirring occasionally, until the lentils are soft, usually around twenty minutes. I add more water when it looks too thick for the way we want to eat it. Some Sundays it is almost soup; other weeks it sits comfortably beside rice.
Finish at the table
I season the finished pot to taste and leave the lemon in wedges. That gives each person a say in the final bowl. A small spoonful of the cooked onion mixture, saved at the beginning, is lovely on top when I remember to save it. I usually do not. Return to the kitchen notebook or read how these recipes earned their pages.