A recipe for a Mother Hubbard’s favourite, Indian Dahl
2 c red lentils
2 tbsp olive oil
1 tsp cumin
.25 tsp ground cardamom
4 cloves garlic
4 c vegetable broth
1.5 c tomatoes
.25 c fresh cilantro
2 tbsp fresh ginger
1 tsp turmeric
1 tsp salt
a handful of shredded cabbage
Boil the lentils until tender, set aside.
Saute onion in a saucepan with the cabbage, garlic, cumin, olive oil, and cardamom.
In a pot, combine the veggie broth, tomatoes, ginger, turmeric and salt.
Add the lentils, veggies and spices to the pot, cover and simmer for about 10 minutes.
Serve over rice, sprinkled with chopped fresh cilantro.