Makes 4 servings
1 tablespoon canola oil
1 cup finely chopped onion
2 teaspoons ground ginger
1 teaspoon ground cumin
1 cup dried red or brown lentils
3 cups water
3/4 teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 tablespoon lemon juice
Heat the oil in a medium saucepan. Add the onion and cook, stirring
often, for 5 minutes, or until tender. Stir in the ginger and
cumin, and cook 30 seconds longer.
Add the lentils, water, and salt. Heat to boil. Reduce the heat
to low, and simmer, partially covered, for 15 minutes. If the
lentils are soft, uncover and gently boil until most of the liquid
evaporates. If the lentils are not yet tender, continue to cook,
partially covered, testing every 10 minutes or so.
Remove from the heat and stir in the cilantro and lemon juice.
Serve warm over rice.