Curried Red Lentil Dahl

Description: When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 teaspoon garlic, minced
• 1 large bay leaf
• 1 teaspoon chili powder
• 2 teaspoons curry powder
• 2 teaspoons turmeric
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1 cup split red lentils
• 2 cups water
• 2 teaspoons vegetable stock powder
• salt
• 1 -2 tablespoon chopped coriander, leaf

Steps:

1. Heat the oil in a large pan.
2. Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
3. Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
4. Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
5. Cook until the lentils are tender, about 25 - 30 minutes.
6. Stir in the coriander and serve.
7. Suggested accompaniments, steamed rice, naan bread, poppadoms.