A simple vegetarian dairy-free dal, based on a recipe by Ashley Adams [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.
| 1 tbsp | sesame oil (or olive oil) |
| 1 cup | white onion, finely chopped |
| 2 | cloves garlic |
| 1 tbsp | fresh ginger |
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.
| 0.95 l (4 cups) | water |
| 200 g (1 cup) | dried red lentils, rinsed and picked over |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander |
| 1 tsp | ground turmeric |
| 1/4 tsp | ground cardamom |
| 1/4 tsp | ground cinnamon |
| 1/4 tsp | cayenne pepper |
| 1 tsp | salt |
Stir in the tomato paste until well combined.
| 2 tbsp | tomato paste |
Cook several minutes more, or until the soup is desired consistency, adding more water if needed.