Easy Dahl Lentil Soup

Ingredients

• 1/2 cup red/coral lentils Lentils, pink or red, raw
• 1/3 cup yellow lentils Lentils, pink or red, raw
• 4–5 cups water or broth (counted as water) Water
• 1/2 medium onion , chopped Onion, raw
• 3–4 cloves garlic , minced Garlic, raw
• 1 tomato , chopped, or 1 cup tomato sauce Tomato, red, raw
• 2 tsp oil Vegetable oil (soybean)
• 1/2 tsp mustard seeds (counted as ground mustard) Mustard, ground (dry)
• 1/2 tsp cumin seeds Cumin, ground
• 1/2 tsp turmeric Turmeric, ground
• 1 tsp coriander Coriander seed
• 1/2 to 1 tsp chili paste or powder (counted as chili powder) Chili powder
• 1 tsp salt Salt, table
• — TOPPINGS —
• 1/2 cup chopped fresh cilantro Cilantro, fresh
• 1 tbsp black sesame seeds Sesame seeds, whole

Instructions

1. Rinse lentils and drain. Cover with water or broth in a saucepan and simmer 15–20 minutes until tender.
2. In a frying pan, heat oil over medium heat. Add mustard seeds, then cumin seeds, and stir until they begin to pop and turn fragrant.
3. Add chopped onion and garlic, stirring to coat. Cook until translucent.
4. Add coriander, salt, turmeric, chili, and tomato or tomato sauce. Stir in the cooked lentils. Simmer a few minutes.
5. Top with chopped cilantro and black sesame seeds. Serve with white rice or flatbread.