Elliot made this last night and it was to die for. Really, so rich and creamy you would think it had to be bad for you, almost tasted sweet like a Tikka Masala sauce. Extremely filling as well. We threw in minced chicken meat at the end and it was a nice extra texture add. However, the lentils themselves have a ton of protein and fiber in them so its not necessary from a nutrition stand point. (Not my photo)
- 1 T. sesame oil or olive oil
- 1 cup finely chopped white onion
- 2 cloves garlic, finely chopped
- 1 T. finely chopped fresh ginger
- 4 cups water or vegetable broth
- 1cup dried red lentils
- 1 t. cumin
- 1 t. coriander
- 1 t. turmeric
- ¼ t. cardamom
- ¼ t. cinnamon
- ¼ t. cayenne pepper
- 1 t. salt, or to taste
- 2 T. tomato paste
- Coconut Yogurt for topping
- 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.
- 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.
- 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 with a dollop of coconut yogurt on top.