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Categories:Viewed: 102 - Published at: 7 years ago
Ingredients
- 1 T. sesame oil or, 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
- 1/4 t. cardamom
- 1/4 t. cinnamon
- 1/4 t. cayenne pepper
- 1 t. salt, or to taste
- 2 T. tomato paste
Method
- 1. 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, about 6 minutes.
- 2. Stirring 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.
- 3. 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.
