Masur Dahl (Lentil Soup)

2 cups red lentils

7 cups water

2 teaspoons salt

4 thin slices ginger

1 pinch ground dried turmeric

1 tbs. canola oil

2 red onions, thinly sliced

2 cloves garlic, minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1 dash cayenne pepper

1/2 cup chopped fresh cilantro


Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more. Saute onions and garlic in a large skillet. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.