Red Lentil Soup
I found this recipe when wanting to improve my basic Red Lentil dal. I ate dal bhat every day, often two times a day, in Nepal and over time it came to be one of the most satisfying dishes I've ever eaten. So much so, that any other food didn't register as food. I was only "full" after eating dal bhat. What made this dish so good was the addition of sesame seeds and the end stage addition of the tomatoes and cilantro. It almost had a Mexican flavour to it. The difference it makes puts it in the category of things you would serve people, whereas I'd keep the plain dal as a home food. INGREDIENTS: (Adjust amounts to your taste) 1 cup red lentils (orange lentils will work as well) 3 cups water 3 plum tomatoes 2 teaspoons grapeseed, vegetable, canola or other high-heat oil 1/2 cup white or yellow onion, finely chopped 2 medium cloves garlic, finely chopped and made into a paste* 2 teaspoons of Bengali five spice mix (panch phoron) or 1/2 tsp black (...