Directions

To prepare the lentils:

1. Soak the lentils in a bowl of water for 12 hours or more (do it before bedtime!). Please be advised that the nutritional analysis for this recipe does not reflect soaked lentils. It shows the potassium levels of non-soaked lentils only. So the amount will be different if you soak them.
2. Then, get rid of the soaking water (now full of potassium), and rinse the legumes
3. Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.

To prepare the seasonings:

1. Heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick or powder; cook for 60 to 90 seconds until fragrant.
2. Add the onion, green chilli pepper, garlic, and ginger; cook for 4 to 6 minutes, until the onions are turn translucent.
3. Add the turmeric, cardamom, paprika, salt and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick if using.
4. Once the lentils are cooked, drain off any excess water, Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well.
5. Garnish with cilantro; serve with basmati rice.