Red Lentil Dahl

That flat bread looks somewhat familiar

Lentils are the perfect solution for when someone forgets to put anything out for dinner in the morning before work. They cook fast, require no pre-soaking and are very versatile.

This dish is a perfect accompaniment to go with any number of curries or stir fries. It is also a perfect first course. It is also excellent if you only have an hour to put together dinner.

Red Lentil Dahl

• 1 cup red lentils
• 2 large green onions or 6-7 small ones
• 2 tbsp garlic minced
• 3 tbsp ginger minced
• 2 tbsp cilantro chopped
• 1 14 oz can tomatoes or 3 roma tomatoes diced fine
• 4 cups chicken stock
• 1 tsp coriander seed
• 1/2 tsp mustard seed
• 1/4 tsp cumin seed
• 1/2 tsp cayenne powder
• 1/4 tsp turmeric
• Salt
• 2 tbsp olive oil

Grind whole spices to a powder and mix with cayenne and turmeric. Season with salt. Chop green onions very fine and separate white from green. In a large saute pan heat olive oil over medium heat. Add white part of onion and saute until almost golden. Add garlic and ginger and cook for one minute. Add lentils and stir to coat. Add tomatoes and spice mixture and mix well. Add stock and bring to a simmer. Cover and turn heat to low. Cook for 30 minutes stirring every so often. Add cilantro and continue to cook on low until beans are thick and creamy, about 15 minutes more. Add green part of onion and season with salt. Serve with bread to dip.