1 tbsp Vegetable oil

1 Onion -- chopped

2 cl Garlic -- finely chopped

1 tbsp ginger root -- finely chopped

1 ts chili pepper -- dried flakes

2 ts Cumin -- ground

1 Cinnamon stick -- 1/2 inch

1 c lentils -- green

2 c Water

1 Bay leaf

2 sl Lemon -- 1/2 inch thick

Salt and pepper to taste

In a medium pot, heat the oil over medium heat. Add the onion, garlic, ginger, chili flakes, cumin and cinnamon stick. Saute for about 2 minutes or untili fragrant. Add the lentils and cook stirring, until the lentils are coated with the seasoning mixture. Add the water, bay leaf and lemon slices. Bring to a boil, reduce the heat to medium-low, cover and simmer for 35 to 45 minutes or until the lentils are tender. Season well with

salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf before serving. From: Lucy Waverman's Fast & Fresh Cookbook.

Nutrition Information: Calories 229, Fat 4.5g, CFF 15.6% Carbohydrates 39g, Fiber 17, Protein 15g Typed for you by Kim Reese.