ZESTY YELLOW LENTIL - DAHL

1T olive oil, 1 onion chopped, 3 cloves garlic crushed, 1t grated fresh ginger, 1T red pepper flakes, 1t ground cumin, 250g yellow or red lentils, 750ml vegetable stock, 2t lemon zest, salt and black pepper to taste, chopped coriander for garnish, lemon wedges. -Saute the onion, garlic and ginger in the olive oil. -Add the stock, spices and lentils. -Cook over low heat for an hour. Be careful the lentils thicken quickly and can burn. Stir the pot about every 15 minutes during the cooking time. Garnish with coriander and lemon wedges to squeeze into the soup.