Instructions:

Yield: 4 servings

1 tbsp Oil
1 ea Onion, chopped
2 ea Garlic cloves, chopped
1 ea Carrot, thinly sliced
1 sm Parsnip, diced
4 oz Turnip, diced
1 ea 1" piece ginger, grated
1 pinch Chili powder
1 tbsp Coriander
1/2 tsp Turmeric
2 tsp Cumin, ground
8 oz Red lentils
1 1/2 pt Stock
2 tbsp Cilantro, chopped
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.