Red Lentil Dal

Ingredients

2 c red lentils
6 c vegetable stock
1 Tbsp canola oil
2 tsp brown mustard seeds
2 Tbsp minced garlic
2 Tbsp curry powder
1/4 tsp turmeric
1 14.5 oz can diced tomatoes or rotel
Splash of vinegar
Chile flakes, onion powder, white pepper, salt, pepper to taste

Instructions

Rinse the lentils several times until the rinsing water is clear. Drain.

Heat the canola oil and put in the mustard seeds; cover until they start to pop. Add the garlic, curry powder, and turmeric until fragrant (~30 seconds). Add the lentils, tomatoes, and seasonings and simmer for 15-25 minutes until the lentils are cooked.

If a bit thicker soup is desired, puree a half cup or so of the lentils and return them to the pot. Season to taste.