Red Lentil Dal Soup from the Small World Coffee ‘Food Side’ Days – Engage Princeton

Ingredients

• 1 large onion
• Some oil (coconut oil or olive oil)
• 1 piece of ginger about 3 inches long, peeled & minced or grated.
• 5 cloves of garlic minced
• 2 ¼ teaspoons of cumin
• ¾ teaspoon coriander
• 2 tablespoons curry powder
• 1/8 cayenne pepper
• .50 lb dry red lentils (about 1¼ cups)
• 4 to 6 cups vegetable stock (depends on how thick you want it)
• 1 15 oz cans of chickpeas
• 1 15 oz can of whole tomatoes
• 1 can of coconut milk
• 2 teaspoons sea salt
• Fresh Cilantro minced & lime wedges