|Olive oil||2 Tablespoon|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Curry powder||2 Tablespoon (Adjust Quantity As Per Taste)|
|Ground cumin||1 Teaspoon|
|Lentils||1 Cup (16 tbs)|
|Vegetable stock/Water||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon rind||1⁄2 Tablespoon|
|Freshly ground black pepper||To Taste|
Heat the oil in a deep saucepan and saute the onions for 4—5 minutes.
Add the garlic and spices and cook for 2 minutes.
Wash, rinse and drain the lentils and add them to the saute.
Cook for a further 2 minutes.
Pour the stock into the pan, and add the lemon juice and rind.
Bring to the boil, then season to taste.
Cover, reduce the heat and simmer for 20-25 minutes, stirring occasionally.
Add a little extra stock if necessary.
The lentils should be quite soft when cooked.