Dahl Soup

• 6 12 ounces yellow lentils, rinsed (dahl)
• 6 12 cups chicken stock
• 12 medium tomatoes, peeled, seeded and chopped
• 2 ounces eggplants, peeled and diced
• 1 teaspoon turmeric
• 1 pinch salt
• 1 12-2 tablespoons vegetable oil
• 1 medium onion, diced
• 1 large garlic clove, minced
• 1 fresh red chili pepper, seeded and sliced (3 1/2 inches long)
• 34 teaspoon curry powder
• 1 sprig fresh cilantro, chopped

1. Combine dahl, stock, tomato, eggplant, turmeric and salt in large saucepan.
2. Bring to boil over high heat.
3. Reduce heat and cook until dahl are tender, about 30 minutes.
4. Heat oil in heavy large saucepan over medium-low heat.
5. Add onion, garlic, chili and curry powder and cook until onion is translucent, about 10 minutes.
6. Add dahl mixture to onions;sprinkle with cilantro.
7. Increase heat to high and bring to a boil.
8. Remove from heat, ladle into bowls and serve.

yellow lentils, chicken stock, tomatoes, eggplants, turmeric, salt, vegetable oil, onion, garlic, red chili pepper, curry powder, cilantro

Taken from www.food.com/recipe/dahl-soup-232649 (may not work)