- STEP 1
Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- STEP 2
Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- STEP 3
Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- STEP 4
Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- STEP 5
No blending is necessary unless you want it really smooth.
- STEP 6
Serve with chunks of crusty bread.