1 tb Oil
1 ea Onion, chopped
2 ea Garlic cloves, chopped
1 ea Carrot, thinly sliced
1 sm Parsnip, diced
4 oz Turnip, diced
1 ea 1″ piece ginger, grated
1 pn Chili powder
1 tb Coriander
1/2 ts Turmeric
2 ts Cumin, ground
8 oz Red lentils
1 1/2 pt Stock
2 tb Cilantro, chopped
Salt & pepper

Heat oil in a large pot & saute the onion, garlic & carrot for 5
minutes. Add the parsnip, turnip, ginger & the other spices. Cook
for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season, bring to a boil,
simmer for 20 minutes, stirring occasionally. The dahl should be
sfot but not watery. Check the seasoning. Garnish with cilantro.

“BBC Vegetarian” January, 1996