Credit the producer

Dear SOS: Some years ago you published Ismail Merchant’s lemon lentils. In the mess of installing a new refrigerator, my copy has come up missing.

William Teagardin

Manhattan Beach

Dear William: This is from a 1994 story about Merchant, the film producer. Vegetable stock can be substituted. Look for masoor dal at Indian markets and specialty stores.

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Lemon lentils

Total time: 1 1/2 hours

Servings: 5 to 6

1/2 cup plus 2 tablespoons oil, divided

1 onion, halved and thinly sliced

2 (2-inch) cinnamon sticks

1 pound masoor dal (orange lentils), picked over and rinsed

1 1/2 teaspoons chopped ginger root

2 1/2 cups chicken stock

Water

1/2 teaspoon cayenne pepper

Salt

1/2 lemon

1/2 small onion, chopped

1 small clove garlic, chopped

1/2 serrano chile or jalapeno, chopped, with seeds

2 bay leaves

1 tablespoon chopped cilantro

1. Heat 6 tablespoons of oil in a large, deep saucepan over medium-low heat. Add the onion and cook until tender. Add the cinnamon, dal and ginger. Cook, stirring often, 10 minutes. Add the stock, 2 cups of water, the cayenne pepper and salt to taste. Bring to a boil, reduce the heat and simmer 10 minutes. Squeeze the lemon over the lentils. Cook until the lentils begin to break down, 50 minutes. Stir often. Add up to 1 cup more water, if needed.

2. Heat the remaining oil in a small pan over medium heat. Add the chopped onion, garlic, chile and bay leaves. Cook, stirring, until the onion is browned, 4 to 5 minutes. Add to the lentils and stir. Remove the bay leaves. Turn into a serving bowl and sprinkle with the cilantro.

Each of 6 servings: 626 calories; 312 mg. sodium; 0 cholesterol; 41 grams fat; 7 grams saturated fat; 49 grams carbohydrates; 19 grams protein; 12 grams fiber.