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1 hours
Prep: 10 minutes
Cook: 1 hours
145 calories per serving view nutrition facts
6 servings
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| 1 | tablespoon | vegetable oil | |
| 1 | each | onion | chopped |
| 2 | each | garlic cloves | finely chopped |
| 1 | tablespoon | ginger root | finely chopped |
| 1 | teaspoon | chili pepper | dried, flaked |
| 2 | teaspoons | cumin | ground |
| 1 | each | cinnamon stick | 1/2 inch |
| 1 | cup | lentils, green | |
| 2 | cups | water | |
| 1 | each | bay leaf | |
| 2 | slices | lemon | 1/2 inch thick |
| 1 | x | salt and black pepper | to taste |
In a medium pot, heat the oil over medium heat.
Add the onion, garlic, ginger, chili flakes, cumin and cinnamon stick.
Saute for about 2 minutes or untili fragrant.
Add the lentils and cook stirring, until the lentils are coated with the seasoning mixture.
Add the water, bay leaf and lemon slices.
Bring to a boil, reduce the heat to medium-low, cover and simmer for 35 to 45 minutes or until the lentils are tender.
Season well with salt and pepper.
Drain off any excess water and remove the lemon slices and bay leaf before serving.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 10.0g | 41% |
| Sugars 2.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 0% | Vitamin C | 7% | |
| Calcium | 4% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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