Quick & Easy

Lemon lentils

Lemon lentils
1H 15M
1H 30M



1.In a large, heavy-based saucepan, heat ¾ of the oil; sauté onions over low heat, for about 3 minutes, or until they soften.
2.Add cinnamon, lentils and ginger; stir for 10 minutes.
3.Add stock and water; bring to the boil. Season with salt and cayenne pepper. Add juice and rind; reduce heat, cook for about 50 minutes, stirring occasionally, to ensure it doesn’t stick to base of the pan.
4.In a small frying pan, heat remaining oil; cook onion, garlic, chilli and bay leaves for about 2 minutes, or until onion is browning.
5.Add mixture to lentils, garnish with coriander leaves. Serve.

Clockwise from top left: lemon lentils; spiced potatoes, cauliflower and peas; tomato lamb curry; Ishmael’s egg salad


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