Would you be a Dahl?

For some reason I have found this winter particularly long, maybe because it has been colder than past years, or because the first snowfall happened so early. Either way, I am ready for spring to arrive. Making soups for supper have been a regular occurrence, for they are easy, comforting, and freezable. My favourites have been Split Pea Soup and Dahl. What I like about dahl is that you can eat it on top of rice, with naan, or on its own. It makes an excellent lunch the next day, and takes very few ingredients. I like it really thick, but you can definitely add more water to make it more runny.

2 tbsp sesame seed oil
1 onion, chopped
1-inch piece of fresh ginger, diced
3 cloves garlic, diced
1 1/2 cups red lentils, rinsed thoroughly
4 cups vegetable stock
1 tsp cumin
1 tsp tumeric
1 tsp coriander
1/4 tsp cinnamon
1/4 tsp cayenne
1 tsp salt
2 tbsp tomato paste

I heated the oil in a large pot and sauteed the onion for a few minutes then added the garlic and ginger. I sauteed the mixture until the onion was translucent. In a small bowl I combined the spices and added them to the pot, then poured in the vegetable stock and lentils. I simmered the soup for 20 minutes, then added the tomato paste and let it simmer for another 10 minutes, or until the desired thickness.

What a dahl.