To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. (101cookbooks.com)
Meanwhile, toast cumin in small skillet over medium - low heat 2 minutes, or until fragrant, shaking constantly. (vegetariantimes.com)
I love the aroma of toasted cumin seeds, the fresh citrus smell of lemons all paired with the mild earthy taste of these little delicate lentils. (beyondthepeel.net)