Spicy Lentil Dahl

This recipe was posted in About.com by Ashley Skabar.

I found it there in my effort to learn how to prepare this dish. I have always eaten Dahl, but never prepared it. This preparation is different from the ones I?ve eaten.

I?ve always had Dahl flavored with curry powder and served with roti, but this one is done with tomato paste.

I?m so excited about this recipe that I decided to share it with you.

? 1 T. sesame oil or, alternatively, olive oil

? 1 cup finely chopped white onion

? 2 cloves garlic, finely chopped

? 1 T. finely chopped fresh ginger

? 4 cups water or vegetable broth

? 1 cup dried red lentils, rinsed and picked over

? 1 t. cumin

? 1 t. coriander

? 1 t. tumeric

? ¼ t. cardamom

? ¼ t. cinnamon

? ¼ t. cayenne pepper

? 1 t. salt, or to taste

? 2 T. tomato paste

In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often until the onions are translucent or about 6 minutes.

Stir constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.

Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.

Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.

Prep Time: 10; Cook Time: 35 Min; Serves 4