Lemon lentils | Women's Weekly Food

Ingredients

• 1 cup vegetable oil
• 2 (300g) medium onions, halved, thinly sliced
• 4 cinnamon sticks
• 1 kilogram masoor dal (red lentils), washed, drained
• 1 tablespoon fresh ginger, chopped coarsely
• 5 cups chicken stock
• 1 litre (4 cups) water
• 1 teaspoon cayenne pepper
• salt, to season
• 1 lemon, juiced, plus rind, chopped
• 1 (80g) small onion, finely chopped
• 1 clove garlic, chopped
• 1 hot green chilli, chopped
• 4 bay leaves
• 2 tablespoons fresh coriander leaves, finely chopped