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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Additional Information: 626 Calories, 312 mg Sodium, 0 Cholesterol, 41 g Fat, 7 g Sat. Fat., 49 g Carbs, 19 g Protein, 12 g Fiber Ingredients:
1/2 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 1/2 teaspoons gingerroot, chopped |
2 1/2 cups chicken stock |
water |
1/2 teaspoon cayenne |
salt |
1/2 lemon |
1/2 small onion, chopped |
1 small garlic clove, chopped |
1/2 serrano peppers or 1/2 jalapeno, chopped with seeds |
2 bay leaves |
1 tablespoon chopped cilantro |
Directions:
1. Heat 6 Tbsp of oil in large saucepan over med-low heat. Add onion and cook until tender.
2. Add cinnamon, dal and ginger. Cook stirring often, 10 minutes. Add the stock, cayenne, pepper and salt to taste. Bring to a boil, reduce heat and simmer 10 minutes.
3. Squeeze the lemon over lentils. Cook until lentils begin to break down. 50 minutes. Stir often. Add up to 1 cup more water, if needed.
4. Heat remaining oil in a small pan over medium heat. Add the chopped onion, garlic, chile and bay leaves. Cook, stirring, until the onion is browned, 4-5 minutes. Add to the lentils and stir. Remove the bay leaves. Turn into a serving bowl and sprinkle with the cilantro.
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