Lemon lentils

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6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (13)

65.00 ml ghee
1.00 onion — large, chopped
3.00 ml turmeric
10.00 ml coriander — ground
125.00 g lentils — green
125.00 g lentils — whole, brown or red
900.00 ml water
5.00 ml salt
1.00 lemon — zest and juice
sea salt and freshly ground black pepper
2.00 garlic — cloves, finely chopped
2.00 dried chillies — whole
5.00 ml cumin — seeds
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Method:

Heat half the ghee in a large saucepan and sauté the onion until translucent. Add the turmeric and coriander and stir-fry for about 1 minute. Add the lentils, water and salt. Bring to the boil, cover and simmer for about 25 minutes or until the lentils are tender. Add a little extra water if necessary. Add the lemon juice and rind, and season to taste with salt and pepper. Heat the remaining ghee in a separate pan and sauté the garlic until fragrant. Add the chillies and spices, and stir-fry far about 1 minute longer. Pour the remaining ghee over the lentils so it floats on top and serve immediately as is.
Serves 6.



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