Cook the Lentils

Rinse the red lentils thoroughly and drain. Place them in a pot with 2 cups of water and bring to a boil. Cook until the lentils begin to soften.

Simmer Until Creamy

Once they’re partially cooked, cover the pot and reduce the heat to low. Let the lentils simmer gently, stirring occasionally, until all the water is absorbed and they turn into a soft, purée-like texture.

Sauté the Onion and Garlic

While the lentils are simmering, heat 4 tablespoons of olive oil in a separate frying pan. Add the diced onions and sauté until golden. Then add the crushed garlic and cook for another 30 seconds, just until fragrant.

Mix It All Together

Add the cooked lentils to the onion and garlic mixture. Season with salt to taste and add a few drops of lemon juice. Stir well to combine all the flavors and remove from heat.

Prepare the Topping

In a small saucepan, heat 2 tablespoons of olive oil. Add the pine nuts and toast them until they turn lightly golden. Stir in the red pepper flakes and let it sizzle for a few seconds, then remove from heat.

Serve with a Finishing Touch

Spoon the lentil purée onto a serving plate. Drizzle the pine nut and pepper topping generously over it. Finish with a sprinkle of chopped parsley. Serve warm or at room temperature and enjoy this elegant, comforting meze.