Spicy vegan dahl

Gather the ingredients.

In a 3-quart stockpot or other medium-sized soup pot, heat 1 tablespoon sunflower oil over medium heat. Once the oil is hot, add 1 cup white onion (finely chopped), 2 cloves garlic (finely chopped), and 1 tablespoon fresh ginger (finely chopped). Cook, stirring often, until the chopped onion is translucent, about 6 minutes.

Stirring constantly, add 4 cups water or vegetable broth, 1 cup dried red lentils, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/2 teaspoon cayenne pepper, and 1 teaspoon 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 are very tender.

Stir in 2 tablespoons tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.

Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot over rice/quinoa and enjoy.