Ginger and spice dahl soup | Heart and Stroke Foundation

Ingredients

• 2 shallots, finely chopped
• 1 tbsp (15 mL) fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) canola oil
• 1 tsp (5 mL) each ground cumin and turmeric
• 1 cup (250 mL) red lentils
• 3 cups (750 mL) water
• Hot pepper sauce (optional)
• Salt to taste*