250 ml dried red lentils, rinsed 1 cup
10 ml vegetable oil 2 tsp
1 large onion, chopped
3 cloves garlic, finely chopped
1 jalapeno, seeded & chopped
5 ml ground cumin 1 tsp
2 L vegetable or chicken stock 8 cup
5 ml salt 1 tsp
1 ml pepper 1/4 tsp
30 ml lemon juice 2 tbsp
75 ml fresh cilantro, chopped 1/3 cup
In a large saucepan; heat oil over medium heat. Add onion, garlic and jalapeno and cook for 5 to 10 minutes or until tender. Add cumin and cook for about 30 seconds.
Add lentils and stock; bring to boil. Reduce heat and simmer, uncovered, for approximately 30 minutes or until lentils are very tender. Add salt, pepper and lemon juice. Add cilantro before serving.
Serves 6