Ingredients

1 small onion, minced
1/2 tsp. cinnamon
1/2 tsp. cumin, ground
1 Tbsp. oil
3 C. red lentils
1 each kombu strip
12 C. water
salt, to taste
2 Tbsp. cilantro
lemon slices, to garnish

Cooking Instructions

Saute onion, cinnamon and cumin in oil in a stockpot until the onion is translucent, about 2 minutes. Stir in the lentils, kombu and water. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season to taste and garnish with cilantro and lemon slices.
 
 
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