Red Lentil Dahl

A favourite, cheap, and easy soup recipe.

With a few pantry staples, this red lentil dahl could be all yours.


Makes 6 servings


  • 1 tbsp. sesame oil (can substitute with extra virgin olive oil or canola oil)
  • 1 cup finely chopped white onion (~1/2 a large onion)
  • 2 cloves garlic, minced
  • 1 tbsp. finely chopped ginger
  • 4 cups water (can substitute with low sodium broth)
  • 1 cup dried red lentils, rinsed and picked over
  • 1 tsp. cumin
  • 1 tsp. tumeric
  • 1/4 tsp. cardamom (can substitute with 1/8 tsp. cinnamon and 1/8 tsp. nutmeg)
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. low sodium tomato paste (~1/2 the small can)

How to:

  1. In a large pot over medium heat, combine oil, onions, garlic, and ginger. Stir, cooking until the onions become translucent. Add remaining ingredients except for the tomato paste.
  2. Bring to a boil, then decrease temperature to a simmer and cover. Cook for ~20 minutes.
  3. Stir in tomato paste and cook a few minutes longer.

Make it a meal:

  • Pour over steamed vegetables and pot barley

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