Spicy Red Dahl

• 1 tablespoon Sesame oil or Olive oil
• 1 cup White onion, finely chopped
• 2 cloves Garlic
• 1 tablespoon Ginger, finely chopped
• 4 cups Vegetable broth
• 1 cup Red lentils, dried & rinsed
• 1 teaspoon Cumin, ground
• 1 teaspoon Coriander, ground
• 1 teaspoon Turmeric, ground
• 1/4 teaspoon Cardamom, ground
• 1/4 teaspoon Cinnamon, ground
• 1/4 teaspoon Cayenne pepper, ground
• 1 teaspoon Salt
• 2 tablespoon 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 with flatbread and garnish with a dollop of dairy-free soy yogurt if desired.

sesame oil, white onion, garlic, ginger, vegetable broth, red lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, salt, tomato paste

Taken from www.epicurious.com/recipes/member/views/spicy-red-dahl-5ab311b01f9980794d302121 (may not work)