1. In a saucepan add lentils and chicken stock, ginger and turmeric. 2. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender. 3. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more. 4. In a skillet heat oil. 5. Add mustard seed and shake pan until they start to pop, 20 seconds. 6. Add the onion and cook until softened, 5- minutes. 7. Add serrano chile, and garlic, cook 1 minute. 8. Add cumin and bay leaves, and tomato, cook minutes more. 9. Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes. 10. Serve over basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
