2 cups red lentils
8 cups water or vegetable stock
1 tsp ground tsp
1 tsp turmeric
1 tsp paprika
1 large onion, finely diced
3 cloves garlic, minced
2 Tbsp olive oil
cayenne, salt and pepper to taste
1 lemon, juiced

Wash lentils. Combine them with water or stock and bring to a boil. Turn down the heat and simmer until lentils are tender.

Meanwhile, saute garlic and onion in the olive oil over a low heat until transparent. Add the spices, onion and garlic to the cooked lentils.

Add lemon juice just before serving.

Garnish with parsley, paprika and yoghurt, if desired.

Serves 6.