Dahl Indian Lentils
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. turmeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 T. tomato paste
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. Serve hot and garnish with a dollop of Greek yogurt or sour cream if desired.