Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 1 each | Onion, chopped |
| 2 eaches | Garlic cloves, chopped |
| 1 each | Carrot, thinly sliced |
| 1 small | Parsnip, diced |
| 4 ounces | Turnip, diced |
| 1 each | 1\" piece ginger, grated |
| 1 pinch | Chili powder |
| 1 tablespoon | Coriander |
| ½ teaspoon | Turmeric |
| 2 teaspoons | Cumin, ground |
| 8 ounces | Red lentils |
| 1½ pint | Stock |
| 2 tablespoons | Cilantro, chopped |
| \N \N | Salt & pepper |
Heat oil in a large pot & saute the onion, garlic & carrot for 5 minutes. Add the parsnip, turnip, ginger & the other spices. Cook for 2 minutes, stirring.
Stir in the lentils, followed by the stock. Season, bring to a boil, simmer for 20 minutes, stirring occasionally. The dahl should be sfot but not watery. Check the seasoning. Garnish with cilantro.
"BBC Vegetarian" January, 1996