1 tsp sesame oil or olive oil
1 cup finely chopped white onion
3 cloves garlic, finely chopped
1 1/2 tsp finely chopped cilantro (leave half tsp of cilantro for garnish)
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over
2 tomatoes finely chopped
1 potato cubed
1 tsp tumeric
1 tsp cumin
chilly flakes for garnish and spice (optional)
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil or olive oil over medium heat. Once the oil is hot, add the onion and garlic. Cook, stirring often, until the onions are translucent, about 6 minutes. Add chicken.
2. Add tomatoes and a little bit of your broth or water. Stir.
3. Stirring constantly, add the rest of your water or broth, lentils, carrots and potatoes along with herbs, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils, carrots and potatoes are tender.
4. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot and garnish with a dollop of plain yogurt, a sprinkling of cilantro and chilly flakes, if desired.