Heat oil over medium heat.
Add onions and sauté until softened (3 to 5 minutes).
Add garlic, ginger, curry powder, cinnamon, cumin and bay leaves, cooking for about 5 minutes, stirring.
Stir in lentils and chicken stock and bring to a boil.
Reduce heat to low and simmer, partially covered, for about 45 minutes or until the lentils are soft.
Remove and discard the bay leaves.
Stir in cilantro and lemon juice.
Season with salt and pepper.
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Last updated: August 28th, 2020
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