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Categories:
vegetable oil onion cinnamon red lentil fresh ginger vegetable stock water chili powder lemon garlic green chili pepper bay leaves fresh cilantro
Viewed: 71 - Published at: 6 years agoIngredients
- 23 cup vegetable oil
- 1 large onion, sliced thinly
- 2 sticks cinnamon
- 1 lb red lentil
- 12 teaspoon fresh ginger, chopped
- 2 12 cups vegetable stock
- 2 12 cups hot water
- 12 teaspoon chili powder
- 12 lemon
- 1 garlic clove, chopped
- 12 green chili pepper, chopped
- 2 bay leaves, crumbled
- 1 tablespoon fresh cilantro, chopped
Method
- 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.
- Add the cinnamon sticks, lentils and ginger, and cook for about 10 minutes, stirring frequently.
- Add the stock, hot water and chili powder.
- Bring to the boil and boil rapidly for about 10 minutes.
- 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.
- 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.
- Add this mixture, including the oil, to the lentils when they are cooked.
- Sprinkle with chopped coriander and serve hot.
