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Masoor Dal

1 c. split red lentils, rinsed and picked over
¾ c. finely chopped onions
3 c. Water
½ tsp. ground turmeric
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. chili powder
2 garlic cloves (I usually use about 4-5)
1 fresh hot green chili, seeded (I have never used this)
One 2 in. piece of ginger, peeled and coarsely chopped (I usually double this)
1 Tbs. ghee or unsalted butter
One 16oz. can whole tomatoes, chopped, with juice
3Tbs. vegetable oil
1 ½ tsp. Salt
2 Tbs. finely chopped, fresh coriander, for garnish
2 medium tomatoes, thinly sliced, for garnish

In a medium saucepan, combine the lentils, onions, water, turmeric, cumin, ground coriander, and chili powder. Heat to boiling; reduce the heat to low, and cook, covered, 30 minutes.

Meanwhile, in a blender or food chopper, combine the garlic, chili, and ginger, and process until fine. In a small skillet, heat the ghee over medium heat. Add the garlic mixture and cook 2 minutes.

Stir the garlic mixture, chopped tomatoes, oil, and salt into the lentils. Cook, covered, 30 minutes, or until the lentil mixture is thickened. Serve garnished with the fresh coriander and sliced tomatoes.

Serves 4 to 6.

My note: the cook time for me is usually much shorter. I do let the soup simmer for 30 minutes the first time but it usually thickens during the first 10 minutes, or sooner of the second 30 minutes. As long as the lentils are soft all will be well. Also, this soup is amazing the second day once the flavors meld together.
Enjoy the soup and have a blessed day!
Autumn Taylor
Warren Chiropractic Care Center
Phone: (814) 723-1821