Source: dLife

An Indian -nspired lentil and onion stew.

Servings

1.5 cup red lentils, dried
1 cup fresh chopped onion
1 tsp ground turmeric
1 tsp cumin seeds , crushed
0.25 tsp hot red pepper flakes
2 tbsp vegetable oil
0.5 cup fresh cilantro , chopped (1/2 cup chopped, fresh parsley can be substituted )
1 pinch salt
2 tsp grated lemon rind

1 Rinse, dry and sort lentils, removing any stones. Cover lentils with 2 inches of water in a pot and bring to a boil. Lower heat, place lid on pot, and simmer 30 to 40 minutes or until lentils are very tender. Strain well.
2 Pour oil in frying pan and cook onion, turmeric, cumin seeds, and red pepper 5 to 8 minutes or until soft. Set aside 1/4 cup onion mixture.
3 Add lentils to frying pan and cook, stirring almost constantly, over low heat 10 to 20 minutes or until mixture is thick. Mix in cilantro and salt.
4 When ready to serve, top with saved onion mixture and lemon rinds.

Be careful not to allow lentils to burn after adding them to fry pan.