Dahl that's not Dull

This and a bowl of brown rice is one of my favorite things to eat. Sometimes I even mix them together.

My buddy emailed me the other day looking for a good soup recipe, and this is it! It has a lot of flavor, and don't be shy on the sea salt! Add a little at a time, a chef once told me, you can always add more but you can't take it out.

• 1 1/2 cups red lentils

• 2 tbsp sunflower oil
• 1 onion- finely chopped
• 5 cloves garlic-minced
• 1 large piece of ginger- peeled and minced

•  1 tbsp cumin seeds- toasted and ground
• 2 tbsp coriander seeds- toasted and ground
• 2 tbsp ground cumin
• 1 tbsp turmeric

• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• sea salt
• freshly ground pepper
• 1/2 cup coconut milk

In a large pot rinse and drain the lentils several times, until the water runs clear.
Cover with water, (start with 4 cups) and bring to a boil, cook until lentils fall apart. You will have to skim off the foam several times, I find using a ladle works the best. If you see the water is evaporating add a cup or two.

Heat a saute pan and add oil.

Add onion, garlic and ginger, saute on low heat for at least 10 minutes.

On medium/high heat, in a small frying pan add the cumin seeds and coriander seeds, toast until they change to a darker colour or you can smell them. Grind in a coffee grinder if you have one, I don't so I use a mortar and pestle. Add to the onion along with the rest of the spices, cook for 2-3 minutes.
Add the onion and spice mixture to the skimmed off pot of lentils.

Season with vinegar,syrup,salt and pepper. Finish with coconut milk.