Lemony Lentils

• 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

1. In a large, heavy-bottomed saucepan, heat 3/4 cup oil over low heat. Saute onions for 3 mins, or until softened.
2. Add cinnamon, lentils and ginger. Cook, stirring, for 10 mins.
3. 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.
4. 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.

vegetable oil, onions, cinnamon sticks, masoor dal, ginger, chicken stock, cayenne pepper, lemon, onion, clove garlic, green chili, bay leaves, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35771 (may not work)