Ingredients
-
2/3
-
1
-
2
-
1
-
1/2
-
2 1/2
-
2 1/2
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat 1/3 Cup of the Oil in a Large, Deep Saucepan Over a Medium-Low Heat and Cook Three-Quarters of the Sliced Onion For About 5 Minutes, Until Soft. |
|
2
Done
|
Add the Cinnamon Sticks, Lentils and Ginger, and Cook For About 10 Minutes, Stirring Frequently. |
|
3
Done
|
Add the Stock, Hot Water and Chili Powder. Bring to the Boil and Boil Rapidly For About 10 Minutes. |
|
4
Done
|
Squeeze the Juice from the Lemon Half and Add to the Pan With the Squeezed Lemon Shell. Cook For a Further 50 Minutes, Stirring Frequently. Remove the Lemon Shell. |
|
5
Done
|
Meanwhile, Chop the Remaining Sliced Onion, Heat the Remaining Oil in a Small Frying-Pan and Cook the Chopped Onion, Garlic, Chili and Bay Leaves For About 10 Minutes, Until the Onion Is Browned. |
|
6
Done
|
Add This Mixture, Including the Oil, to the Lentils When They Are Cooked. Sprinkle With Chopped Coriander and Serve Hot. |
