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Serves 6


• 1 cup red lentils, rinsed and drained
• 4 cups water
• 1/4 teaspoon ground turmeric
• 1 bay leaf
• Salt to taste
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1/2 tablespoon ginger, minced
• 1/2 tablespoon garlic, minced
• 1 fresh green chili pepper, minced with seeds
• 1 tablespoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh mint, chopped
• 2 tablespoons fresh lemon juice


In a saucepan over high heat, combine the lentils, water, turmeric, bay leaf and salt. Bring to a boil. Reduce the heat to medium and cook the lentils, stirring occasionally and simmer until tender but firm, 12 to 15 minutes. Drain.

In a small frying pan, heat the oil over medium heat. Add the onion, ginger, garlic, chili pepper, coriander, cumin, cinnamon, paprika and sugar. Reduce the heat to low and cook until fragrant, about 2 minutes. Remove the pan from the heat.

In a large bowl, combine the lentils and the spice mixture, toss gently to mix. Stir in cilantro and mint. Stir in the lemon juice and serve immediately.


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