Recipe

Lemon lentils

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 8
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Ingredients

Lemon lentils
  • 1 cup vegetable oil
  • 2 (300g) medium onions, halved, thinly sliced
  • 4 cinnamon sticks
  • 1 kilogram masoor dal (red lentils), washed, drained
  • 1 tablespoon fresh ginger, chopped coarsely
  • 5 cup chicken stock
  • 1 litre (4 cups) water
  • 1 teaspoon cayenne pepper
  • salt, to season
  • 1 lemon, juiced, plus rind, chopped
  • 1 (80g) small onion, finely chopped
  • 1 clove garlic, chopped
  • 1 hot green chilli, chopped
  • 4 bay leaves
  • 2 tablespoon fresh coriander leaves, finely chopped

Method

Lemon lentils
  • 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.

Notes

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

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