How to make it

  • Place lentils in a large saucepan and cover with water to 2-inches above the lentils.
  • Stud the whole onion with the cloves and add to the pot, with bay leaves and lemon rind. Bring to a boil.
  • Cover, reduce the heat, and simmer 20 minutes, or until the lentils are just tender.
  • Drain well. Discard the studded onion, bay leaves and rind.
  • Heat oil in a large nonstick skillet over medium heat. Add chopped red onion, cook 5 minutes or until tender, stirring constantly.
  • Stir in tomato, if you are using it, along with ginger, cumin, turmeric, paprika, cayenne and garlic. Cook 2 minutes.
  • Stir in the lentils, cilantro (if you are using it), and parsley; cook 2 minutes.
  • Stir in lemon juice, salt and pepper.
  • Serve warm with lemon wedges.
  • Nutritive Values:
  • Per serving - 140 Calories; 3 grams Fat (16.9% calories from fat); 8.4 grams Protein; 24.7 grams Carbohydrate; 0 Cholesterol; 153 milligrams Sodium.
  • Exchanges: 1 grain (starchy); 1/2 lean meat; 1 vegetable; 1/2 fat.

Reviews & Comments 1

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    " It was good "
    Elisande ate it and said...
    spicy! fresh!
    Was this review helpful? Yes Flag
    " It was good "
    Elisande ate it and said...
    spicy yummy
    Was this review helpful? Yes Flag

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