Lemon Lentils

Recipe Ingredients

1/2 cup	118ml	Oil - plus
2 tablespoons	30ml	Oil - divided
1		Onion - halved, and
		Thinly sliced
2		Cinnamon sticks - (2" long)
1 lb	454g / 16oz	Masoor dal (orange lentils) - picked over, rinsed
		= (found in Indian markets and
		Specialty stores)
1 1/2 teaspoons	7.5ml	Chopped ginger root
2 1/2 cups	592ml	Chicken stock
		= (or vegetable stock)
2 cups	474ml	Water - (to 3)
1/2 teaspoon	2.5ml	Cayenne pepper
		Salt - to taste
1/2		Lemon
1/2		Onion - chopped (small)
1		Garlic clove - chopped (small)
1/2		Serrano chile or jalapeño - chopped, with seeds
2		Bay leaves
1 tablespoon	15ml	Chopped cilantro

Recipe Instructions

Heat 6 tablespoons of oil in a large, deep saucepan over medium-low heat. Add the onion and cook until tender. Add the cinnamon, dal and ginger. Cook, stirring often, 10 minutes.

Add the stock, 2 cups of water, the cayenne pepper and salt to taste. Bring to a boil, reduce the heat and simmer 10 minutes. Squeeze the lemon over the lentils. Cook until the lentils begin to break down, 50 minutes. Stir often. Add up to 1 cup more water, if needed.

Heat the remaining oil in a small pan over medium heat. Add the chopped onion, garlic, chile and bay leaves. Cook, stirring, until the onion is browned, 4 to 5 minutes. Add to the lentils and stir. Remove the bay leaves. Turn into a serving bowl and sprinkle with the cilantro.

This recipe yields 5 to 6 servings.

Each of 6 servings: 626 calories; 312 mg. sodium; 0 cholesterol; 41 grams fat; 7 grams saturated fat; 49 grams carbohydrates; 19 grams protein; 12 grams fiber.

Source:
The Los Angeles Times, 04-09-2003

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