1 cup white sugar
1 tablespoon olive oil, divided
1/2 teaspoon dried basil
4 clove garlic, minced
1/8 teaspoon salt
2 parts olive oil, divided
6 cups whole lentils
pressure cooker water
2 bay leaves
2 tablespoons dry bread crumbs
1 teaspoon paprika
2 green onions, thinly sliced
black cast iron skillet
Heat 2 tablespoons olive oil in a small saucepan over medium heat. Stir in basil. Cook until the basil is evenly distributed. Stir in garlic. Stir in salt and red pepper flakes. Cook briefly so that you do not uncontrollably splutter some of the olive oil in this direction. Bring over medium heat a whisk to a boil. Stirring constantly, add lentils and brown on every side. Simply stir mixture with hands, cooking 5 minutes. Stirring occasionally, place bay leaves on bottom of bowl.
Add 2 cups lentils.