Red Lentil Dahl

Makes about 1.5 quart

Ingredients

3 cups red lentils

Vegetable oil or ghee

1/4 cup onion, diced

2 garlic cloves, minced

1 tb minced ginger

1 tb chili powder

1/2 tb paprika

1 tb garam masala

1/2 tb ground cumin

1/2 tb ground turmeric

1 bay leaf

7.5 cups of vegetable broth or water

1 cup canned diced tomatoes

1 cup coconut milk

Salt to taste

1. Wash the red lentils for about 6-7 rinses. Set aside.

2. In a large pot, sauté the onions and garlic with oil or ghee over medium-high heat for about 30 seconds. Add the spices and let the spices “toast” for about 20 seconds. Add the lentils and stir, and then add the bay leaf, and broth, and turn the heat to medium-low. Let the lentils cook for about 1-2 minutes, and then add the diced tomatoes and coconut milk. Stir all together. Cover with the lid, and let the dahl cook for about 20 minutes.

3. Add more broth or coconut milk to soften the lentils if needed. Add salt to taste. Serve with rice or naan.