x Fresh coriander leaves or Parsley to garnish, chopped Small x Salt [Using vegetable bouillon is easier than cooking the broth yourself.] Fry onions and garlic until soft, add cinnamon, lentils, chili, and ginger and cook for a minute. Add stock, hot water, chili powder, and bay leaves. Boil for 10 minutes. Squeeze the lemons into the pot and then throw in the lemon rinds. Cook for another 50 minutes. Salt to taste, and then remove the lemon rinds.