Indian Spiced Red Lentils or Mung Dal
 
The Base:
1 1/4 cups mung dal or red lentils, rinsed
1 small yellow onion, diced
3 cloves garlic, crushed
1 TB ginger, minced
1 TB olive oil or ghee/butter
Spices:
Scant ½ tsp. Turmeric
2 tsp. Coriander powder
½ tsp. cumin powder
½ tsp. cayenne, to taste
Other options: 2 tsp. curry powder instead of the above; 2 tsp. Garam Masala powder instead of the above. Just 2 tsp. coriander and a pinch of cumin instead of the above.

1 TB Tamari or Bragg’s Liquid Aminos, optional
Salt and Pepper to taste
1 TB mellow white or yellow miso, optional

1 kettle of just boiled water; you will need 4-6 cups, depending on your preferred thickness of the Dal.
 
Vegetables:
Use what you like. I usually use: ½ Bunch roughly chopped Greens (chard, spinach, or kale) and 1 large carrot or red bell pepper, diced. Other ideas: greens and 1 can diced tomatoes and their juice and 1 large roasted/diced Anaheim or green chile , greens and summer squash, delicate squash, etc. Usually 2-3 vegetables works best.

Directions:

Heat the oil in a large, thick bottomed soup pot. Saute the onions for 8 minutes or until they begin to be translucent. Add the garlic and ginger and sauté an additional 4 minutes. Add all the spices. Mix well to coat the onion/oil mixture with the spices. Saute for 1 minute. Add the washed Mung Dal and stir well. Next, add 4 cups or so of water. Bring Dal to a boil, and then reduce to a simmer, uncovered. Simmer until Dal softens, is mostly done, and beginning to fall apart. This should take about 15-20 minutes. Keep the kettle of water handy, you will need to add more water occasionally as the Dal expands and cooks. You can choose to add less water for a thick Dal, Hearty and good for serving on top of rice. You can also thin the dal into a soupier consistency, as you prefer. When Dal is pretty much done, Add in your chopped vegetables. Cook for an additional 5 minutes until veggies are just tender.

Garnish: chopped cilantro, fresh lime wedges for squeezin’, chopped green onion

Serve over rice, or as a soup with whole grain bread.

Yummy and versatile!