Spicy Dahl

In a 3-quart stockpot or large & deep skillet, 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, about 6 minutes.

Stirring constantly, add the lentils, spices, and salt. Toast the spices for 1 minute. Add the vegetable stock. Bring to a low boil, then cover and simmer for about 20 minutes if using red lentils or 60 minutes if using green lentils.

Stir in the tomato paste until well combined. Cook a few minutes more until the soup is desired consistency, adding water to the dahl if needed.

Serve over rice or with naan.