Dal - Red Lentil Stew

1 cup red lentils
1 tomato, chopped
1 onion, chopped
2 small carrots, peeled and sliced thin
2 cloves garlic, minced
3 cups vegetable stock
Cumin seed, as desired
Black mustard seed, as desired
Paprika, as desired
Salt and pepper
3 tablespoons olive oil

Dal is an Indian dish. Simply, it's a lentil stew. The red lentils are likely available in your supermarket. If you are in an Indian market, they will be labeled Masoor Dal. Red lentils are actually a burnt orange color.

One of the keys to the recipe is to cook the red lentils like pasta - 8 to 10 minutes. Longer and you get mush.

Get the oil hot in a pot. Toast the cumin seed and mustard seed until fragrant.

Add the onions and carrots, stir and soften about 5 minutes. Stir in the garlic.

Add the stock. Simmer uncovered long enough until the carrots are almost perfectly soft - about 10 minutes.

Add the lentils and stir. Add the tomatoes and stir. Simmer the lentils for 8 to 10 minutes.

If it looks like the stew is getting to thick, stir in some more stock. If the Dal looks like it is too soupy, you can do one of two things: One, let the lentils cook another couple of minutes. They will absorb the stock. Second option is simply to spoon off the excess liquid.

Garnish with cilantro, parsley or celery leaves.

For additional heat add a peeled and minced knob of ginger and a thinly sliced serrano chili.