Dahl (Lentil) Soup

• 1 cup yellow lentils
• 2-3 tsp turmeric powder
• 2-3 tsp curry powder
• Salt and pepper
• 5 cups chicken stock
• 1 tbsp butter
• 1/2 cup onion, chopped
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 2 tbsp vegetable oil
• 4 garlic cloves, sliced
• Tomato, diced (for garnish)
• Cilantro, chopped (for garnish)

1. Bring lentils and 3 cups stock to a boil in a medium saucepan. Simmer until lentils are mushy, about 10-30 minutes (varies with type of lentil). Pulverize lentils with potato masher.
2. In a skillet, melt the butter. Add onion, carrot and celery. Saute until tender. Add sauteed vegetables, remaining stock, and spices to the lentils. Simmer for 5-10 minutes.
3. Add the tarka: In a small skillet, heat vegetable oil over medium heat. Add sliced garlic, saute until garlic is brown. Carefully stir into soup.
4. Garnish soup with tomato and cilantro.

yellow lentils, turmeric, curry, salt, chicken stock, butter, onion, carrot, celery, vegetable oil, garlic, tomato, cilantro

Taken from www.epicurious.com/recipes/member/views/dahl-lentil-soup-52519861 (may not work)