Lemony Lentils
Ingredients
- 1 cup vegetable oil ⓘ
- 2 None medium onions, halved, thinly sliced
- 4 None cinnamon sticks ⓘ
- 36 oz masoor dal (red lentils), washed, drained ⓘ
- 1 tbsp chopped coarsely fresh ginger ⓘ
- 5 cups chicken stock ⓘ
- 1 tsp cayenne pepper ⓘ
- 1 None lemon, juiced, zest chopped ⓘ
- 1 None small onion, finely chopped ⓘ
- 1 clove garlic, chopped
- 1 None hot green chili, chopped ⓘ
- 4 None bay leaves ⓘ
- 2 tbsp fresh cilantro leaves, finely chopped ⓘ
Instructions
- In a large, heavy-bottomed saucepan, heat 3/4 cup oil over low heat. Saute onions for 3 mins, or until softened.
- Add cinnamon, lentils and ginger. Cook, stirring, for 10 mins.
- Add chicken stock and 4 cups water. Bring to a boil. Season and add cayenne pepper. Add lemon juice and zest. Reduce heat and cook for 50 mins, stirring occasionally.
- Meanwhile, in a small frying pan, heat remaining oil over medium heat. Cook onion, garlic, chili and bay leaves for 2 mins, or until onion starts to brown. Add to lentil mixture. Serve garnished with cilantro.
Nutrition & Diet Analysis (per serving)
560
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).