The Dahl

 

                In India, the name "dal" refers to several lentil-like legumes. By extension, we also call "dal" (or dahl, or dhal) the soup made from these same legumes.

For 4 servings

• 60 ml olive oil
• 6 garlic cloves, minced
• 6 bird's eye chilies, stemmed, halved and seeded
• 30 ml fresh ginger, peeled and chopped
• 2 tomatoes, cored and cut into 1cm cubes
• 5 ml ground turmeric
• 5 ml cumin
• 5 ml coriander seeds, crushed
• 250 ml coral lentils
• 1.25 liters vegetable stock or water
• Juice of 1 lemon
• 125 ml fresh cilantro, coarsely chopped
• Salt and pepper

1. In a large saucepan, heat the olive oil with the garlic and bird's eye peppers; very gently infuse the olive oil for 8 to 10 minutes (be careful not to burn the garlic and peppers).
2. Add the ginger, tomatoes, spices and lentils, then continue cooking for 5 minutes; pour in the broth, cover and simmer for 40 minutes over low heat.
3. Add lemon juice and cilantro; season and simmer for 2 minutes.
4. Serve.

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