Red Lentil Dhal

In a high-sided skillet with a lid, add onion with a bit of olive oil over medium heat. Cook onion for 5 minutes or until translucent and just barely brown at the edges.

Add garlic, ginger, tomatoes, and all of the spices to the skillet with a sprinkle of salt. Stir to form a paste and let spices cook for 2 minutes.

Add stock and lentils to the pan. Stir to distribute the spices into the liquid, then reduce the heat to low. Cover pot and cook for 10 minutes.

After 10 minutes, stir lentils and taste; add more salt to your preference. Cover pan again and let lentils cook for 5–10 minutes more or until cooked through and tender and most of the liquid has been absorbed.

Note that if you have a different type of lentils, cook time or amount of liquid needed may be slightly different. Adjust accordingly.

Serve with cilantro, lemon or lime wedges, and a bit of rice or naan. Enjoy!