Spicy Lentil Dahl

serves 4

This is hearty, flavorful and delicious Indian soup.  It does have a spicy kick, so if you prefer a more tame flavor simply omit the cayenne pepper.

1 Tbsp sesame oil (or olive oil)

1 small onion, finely chopped

3-4 cloves of garlic, finely chopped

1 Tbsp finely chopped fresh ginger

4-5 cups veggie stock or water

1 cup red lentils

1 tsp cumin

1 tsp coriander

1 tsp tumeric

1/4 tsp cinnamon 

1/4 tsp cardamom

1/4 tsp cayenne pepper (optional)

1/2 tsp curry powder (optional)

2 Tbsp tomato paste

s/p

In a dutch oven or medium sized stock pot, heat oil over medium heat.  Add in onions, garlic and ginger and saute for 5 minutes.  Once the veggies are translucent, add in lentils, stock (or water) and spices.  Bring to a boil and reduce down to a simmer.  Cover and simmer for at least 20 minutes, stirring frequently, or until the lentil are very tender.  Stir in tomato paste until well combined.  I actually did not have any tomato paste on hand, so I left it out and it was still delicious.  Check for seasoning and add more s/p if needed.