Ingredients
- 2 tablespoons Vegetable oil
- 1 Onion, chopped
- 12 Cloves
- 1/2 Cinnamon stick, broken
- 500 grams Continental masoor, (green lentils) (1lb)
- 450 ml Vegetable stock, ( 3/4pint)
- 900 ml Water, (1 1/2pints)
- 1 1/2 teaspoons Salt
- Grated zest and juice of 1 1/2 lemons
- 1/2 teaspoon Chilli powder
Make it step by step
- Heat the oil in a saucepan over a medium-low heat and fry the onion for 5-10 minutes, until it begins to brown, stirring occasionally.
- Stir in the cloves and cinnamon and cook for 1 minute.
- Add the lentils and cook for 5 minutes, stirring occasionally. Add the stock, water, salt, stir well, cover and simmer for 30 minutes.
- Add the lemon juice, then toss in the zest and chilli powder.
- Re-cover and cook for another 50 minutes, until the lentils are tender.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kevin Tu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.