Lemony Snicket Lentils

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Lemony Snicket Lentils

 

10 ozs. vegetable oil (I used much less)

2 medium onions, halved and sliced

4 x 2 " peices cinnamon

2 lbs. orange lentils, washed

1 tbsp. chopped ginger

2 pints stock salt

1 tsp. cayenne

juice of 1 lemon, skin, pulp

1 small onion, chopped

1 clove garlic, finely chopped

1 hot green chilli, seeded, finely chopped

4 bay leaves, crumbled

1 oz. chopped fresh coriander

 

Heat 6 ozs. oil in a large saucepan over a medium low

heat. When hot add the onions and cook, stirring ,

until they soften.Add cinnamon, lentils and ginger to

the pan and cook, stirring often, for about 10

minutes.

Add the stock plus 2 pints hot water, salt and

cayenne. Bring to the boil then simmer for about ten

minutes. Add the lemon juice and squeezed shell. Cook

for about 50 minutes, stirring often.

Heat the remaining oil in a small pan and add the

chopped onion, garlic, chilli and bay leaves. Cook,

stirring, until the onion is browned. Add this

mixture, including oil, to the lentils. Sprinkle with

chopped coriander leaves and serve hot. Serves 10 to 12.

 

 

 

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