8 oz red lentils rinsed until the water runs clear
Short stick of cinnamon
1 tsp fresh ginger grated
250 ml stock
250 ml hot water
1 tsp cayenne pepper
1 tsp salt
juice and shell of a lemon
To finish
2 tbs olive oil
½ small onion chopped
1 small dried red chilli chopped
1 garlic clove peeled and chopped
Instructions
Cook the onion over a low heat in the oil until it is opaque - about 5 minutes
Add the lentils, cinnamon and ginger and mix in, keeping the heat low and stirring from time to time to avoid them sticking to the bottom of the pan and burning. A nutty aroma starts to rise from the darkening lentils as they cook.
Add the stock and hot water, cayenne and salt. Bring to a simmer.
Cook gently for a further 10 minutes, then add the lemon juice and empty lemon skins and stir together.
Cover the pan and continue cooking on a very low heat for 45 minutes stirring occasionally to avoid sticking.
In a small frying pan, heat the olive oil and add the slice onion. Let this colour for 5 minutes over a medium heat.
Add the chilli and chopped garlic and continue cooking until the garlic begins to brown.
Add this to the lentils and mix in.
Adaptation The second time I cooked this, I used different lentils and cooked them on their own before adding the other ingredients.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2014/01/14/healthy-comfort-food/