Green Lentil Dal (Hara Masoor Kid Al)

• 1 pound dried lentils
• 5 tablespoons corn, peanut or vegetable oil
• 1 1/2 cups finely chopped onions
• 12 whole cloves
• 1 1/2-inch piece cinnamon stick, broken or crushed into very small pieces, about 1/2 teaspoon
• 2 cups rich fresh or canned chicken broth
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 teaspoon cayenne pepper
• 1/4 cup freshly squeezed lemon juice
• 2 cups water
• The rind of one lemon from which the juice has been squeezed
• 1/2 teaspoon caraway seeds

1. Put the lentils in a bowl and add cold water to cover.
2. Let stand two hours.
3. Heat three tablespoons of the oil in a saucepan or kettle and add the onions.
4. Cook briefly, stirring, until the onions are wilted and add the cloves and cinnamon.
5. Cook, stirring often, until the onions are browned.
6. Do not burn.
7. Drain the lentils and add them, stirring.
8. Add the broth, salt, ground pepper, cayenne, lemon juice, water and lemon rind.
9. Bring to the boil and partly cover.
10. Cook 30 minutes or until the lentils are tender.
11. Heat the remaining two tablespoons of oil in a small skillet and add the caraway seeds.
12. Cook about two minutes or until the seeds start to brown and give off a pleasant caraway smell.
13. Pour this over the lentils and stir.

lentils, corn, onions, cloves, cinnamon, rich fresh, salt, freshly ground pepper, cayenne pepper, freshly squeezed lemon juice, water, lemon from, caraway seeds

Taken from cooking.nytimes.com/recipes/2847 (may not work)