Ingredients Jump to Instructions ↓

  1. 1 T sunflower oil or olive oil

  2. 1 C white onion , finely chopped

  3. 4 cloves garlic , finely chopped

  4. 1/4 C fresh ginger , finely chopped

  5. 4 C vegetable stock

  6. 1 C dried red or green lentil s, rinsed and picked over

  7. 1 t ground cumin

  8. 1 t ground coriander

  9. 1 t turmeric

  10. 1/4 t ground cardamom

  11. 1/4 t cinnamon

  12. 1/4 t cayenne or chipotle pepper

  13. 1 t salt

  14. 2 T tomato paste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Serve over rice or with naan.


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