Name: Lemon lentils
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8
Ingredients: 1 cup vegetable oil; 2 (300g) medium onions, halved, thinly sliced; 4 cinnamon sticks; 1 kilogram masoor dal (red lentils), washed, drained; 1 tablespoon fresh ginger, chopped coarsely; 5 cup chicken stock; 1 litre (4 cups) water; 1 teaspoon cayenne pepper; salt, to season; 1 lemon, juiced, plus rind, chopped; 1 (80g) small onion, finely chopped; 1 clove garlic, chopped; 1 hot green chilli, chopped; 4 bay leaves; 2 tablespoon fresh coriander leaves, finely chopped

Lemon lentils

Skip to Recipe

Serves 8

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

1 cup vegetable oil

2 (300g) medium onions, halved, thinly sliced

4 cinnamon sticks

1 kilogram masoor dal (red lentils), washed, drained

1 tablespoon fresh ginger, chopped coarsely

5 cup chicken stock

1 litre (4 cups) water

1 teaspoon cayenne pepper

salt, to season

1 lemon, juiced, plus rind, chopped

1 (80g) small onion, finely chopped

1 clove garlic, chopped

1 hot green chilli, chopped

4 bay leaves

2 tablespoon fresh coriander leaves, finely chopped

Method

1.In a large, heavy-based saucepan, heat ¾ of the oil; sauté onions over low heat, for about 3 minutes, or until they soften.

2.Add cinnamon, lentils and ginger; stir for 10 minutes.

3.Add stock and water; bring to the boil. Season with salt and cayenne pepper. Add juice and rind; reduce heat, cook for about 50 minutes, stirring occasionally, to ensure it doesn’t stick to base of the pan.

4.In a small frying pan, heat remaining oil; cook onion, garlic, chilli and bay leaves for about 2 minutes, or until onion is browning.

5.Add mixture to lentils, garnish with coriander leaves. Serve.

Clockwise from top left: lemon lentils; spiced potatoes, cauliflower and peas; tomato lamb curry; Ishmael’s egg salad
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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