Curried Red Lentil Dahl

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 teaspoon garlic, minced
• 1 large bay leaf
• 1 teaspoon chili powder
• 2 teaspoons curry powder
• 2 teaspoons turmeric
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1 cup split red lentils
• 2 cups water
• 2 teaspoons vegetable stock powder
• salt
• 1 -2 tablespoon chopped coriander, leaf

1. Heat the oil in a large pan.
2. Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
3. Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
4. Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
5. Cook until the lentils are tender, about 25 - 30 minutes.
6. Stir in the coriander and serve.
7. Suggested accompaniments, steamed rice, naan bread, poppadoms.

olive oil, onion, garlic, bay leaf, chili powder, curry powder, turmeric, mustard seeds, cumin seeds, red lentils, water, vegetable stock powder, salt, coriander

Taken from www.food.com/recipe/curried-red-lentil-dahl-328537 (may not work)