8 ozs 225g red lentils
11/2 pts 1 Lt water
1 bay leaf
2 ins 5 cms cinnamon stick
4 cardamons, split
2 tsp grounds coriander
2 tsp ground cumin
4 Tblsp oil
2 onions, chopped
2 cloves garlic, crushed
1 Tblsp lemon juice
salt and pepper
Put lentils, water, bay leaf and cinnamon stick into a saucepan. Cook gently until lentils are tender, 20 minutes. Drain. Fry spices in oil for 2 minutes, then add onions and garlic and fry for 10 minutes until tender. Add this mixture including the oil to the cooked lentils. Stir in lemon juice and seasoning.
Serve poured over cooked root vegetables.
Serve as a side dish to curries.
Serves 4 people.
This dish freezes well.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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