Persian lentil curry

Little Mr. Junior who used to just loooooovvvveeee the indian dal or sambar recently had a change in his tastes and doesn't want to eat rice with dal anymore. But that being a staple food in a house, I am seriously stuck. SO am searching for new ways to make lentils and today is the persian way of making red lentils or masoor dal

Persian Lentil soup (Tangy Red lentils made with vegetables)

                                  

Ingredients:

1. 1/2 cup each of red lentils or masoor dal, grated carrots, thinly sliced onions
2. 1 cup finely chopped tomatoes
3. 1 tablespoon oil
4. 1/2 teaspoon each of cumin powder, coriander powder, turmeric, chilli powder, salt, finely chopped garlic
5. 2 tablespoons lemon juice

In a pan heat the oil and fry the onions till golden brown, take a tablespoon out and set it aside. Add the carrots and garlic and fry for a few minutes. Add tomatoes and all the spices but hold the salt and fry for 5 minutes. Add 3 cups water and the lentils and bring to a boil and simmer for 20-25 minutes until the lentils are soft. Add the lemon juice and salt ans garnish with the fried onions set aside and cilantro and serve.

Enjoy