Lemon Lentils

• 12 cup oil, plus
• 2 tablespoons oil, divided
• 1 onion, halved and thinly sliced
• 2 (2 inch) cinnamon sticks
• 1 lb masoor dal, picked and rinsed (orange lentils)
• 1 12 teaspoons gingerroot, chopped
• 2 12 cups chicken stock
• water
• 12 teaspoon cayenne
• salt
• 12 lemon
• 12 small onion, chopped
• 1 small garlic clove, chopped
• 12 serrano peppers or 12 jalapeno, chopped with seeds
• 2 bay leaves
• 1 tablespoon chopped cilantro

1. Heat 6 Tbsp of oil in large saucepan over med-low heat.
2. Add onion and cook until tender.
3. Add cinnamon, dal and ginger.
4. Cook stirring often, 10 minutes.
5. Add the stock, cayenne, pepper and salt to taste.
6. Bring to a boil, reduce heat and simmer 10 minutes.
7. Squeeze the lemon over lentils.
8. Cook until lentils begin to break down.
9. 50 minutes.
10. Stir often.
11. Add up to 1 cup more water, if needed.
12. Heat remaining oil in a small pan over medium heat.
13. Add the chopped onion, garlic, chile and bay leaves.
14. Cook, stirring, until the onion is browned, 4-5 minutes.
15. Add to the lentils and stir.
16. Remove the bay leaves.
17. Turn into a serving bowl and sprinkle with the cilantro.

oil, oil, onion, cinnamon sticks, masoor dal, gingerroot, chicken stock, water, cayenne, salt, lemon, onion, garlic, serrano peppers, bay leaves, cilantro

Taken from www.food.com/recipe/lemon-lentils-156779 (may not work)