- 150ml oil
- 1 large onion chopped
- 2 cinnamon sticks
- 500g red lentils
- 1/2 teasp chopped fresh ginger (or just use thin slices and warn people to pick them out!)
- 600 ml veg stock
- 600 ml hot water
- 1/2 teasp chilli powder (or paprika for less spicy)
- 1/2 lemon
- 1 garlic clove
- 1/2 green chilli, chopped
- 2 bay leaves , crumbles
- fresh coriander to garnish
- pinch of salt
- Heat half the oil in a large deep sauce pan over a medium heat, add 3/4 of the onion and cook for 5 mins till soft
- Add cinnamon sticks, lentils and ginger, cook stirring constantly for 5 mins
- Add stock, hot water and chilli/paprika powder. Season with salt bring to the boil and boil rapidly for about 10 mins
- Squeeze the juice from the lemon, add the juice and the lemon half to the pan. cook for a further 50 mins, stirring frequently. If needed you can add water. remove the lemon before serving
topping:
- finely chop the remaining onion
- heat the remaining oil in a small saucepan and cook the onion, garlic, chilli, bay leaves for about 10 mins till the onion is brownded.
sprinkle finely chopped coriander and topping onto the lentils to serve.