Lentils With Ginger and Lemon Flavor

• 2 tablespoons olive or vegetable oil
• 1 cup chopped onions
• 1 tablespoon finely chopped garlic
• 1 bay leaf
• 2 cups lentils
• 3 1/2 cups water
• 1 1-inch piece cinnamon stick
• 1/2 teaspoon Tabasco sauce
• Juice of 1/2 lemon plus the skin and pulp
• 1 tablespoon grated fresh ginger
• Salt to taste
• 1/4 cup chopped fresh coriander

1. Heat the oil in a saucepan and add the onions, garlic and bay leaf.
2. Cook, stirring, until the onions are lightly browned.
3. Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt.
4. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed.
5. Do not overcook.
6. Remove the bay leaf and sprinkle with coriander.
7. Serve hot.

olive, onions, garlic, bay leaf, lentils, water, cinnamon, tabasco sauce, lemon, ginger, salt, fresh coriander

Taken from cooking.nytimes.com/recipes/11833 (may not work)