Lemony Lentils - cooking recipe

Ingredients

1 cup vegetable oil
2 None medium onions, halved, thinly sliced
4 None cinnamon sticks
36 oz masoor dal (red lentils), washed, drained
1 tbsp chopped coarsely fresh ginger
5 cups chicken stock
1 tsp cayenne pepper
1 None lemon, juiced, zest chopped
1 None small onion, finely chopped
1 clove garlic, chopped
1 None hot green chili, chopped
4 None bay leaves
2 tbsp fresh cilantro leaves, finely chopped

Preparation

In a large, heavy-bottomed saucepan, heat 3/4 cup oil over low heat. Saute onions for 3 mins, or until softened.
Add cinnamon, lentils and ginger. Cook, stirring, for 10 mins.
Add chicken stock and 4 cups water. Bring to a boil. Season and add cayenne pepper. Add lemon juice and zest. Reduce heat and cook for 50 mins, stirring occasionally.
Meanwhile, in a small frying pan, heat remaining oil over medium heat. Cook onion, garlic, chili and bay leaves for 2 mins, or until onion starts to brown. Add to lentil mixture. Serve garnished with cilantro.