Quick-cooking red lentils form the base for this dinner entree. It is spiced up with garlic, onion, ginger, cumin seed, turmeric, and cayenne. First you cook up the spices in a little oil, then add the garlic, onion, and ginger sautéing until the onion softens. Lastly you put in the vegetable stock and lentils. Bring it to a boil and let simmer for 15 minutes and it is done.

I served mine over raw kale and a mix of riced cauliflower and white rice. The red on top is a teaspoon of sriracha to spice it up further. Honestly the Afghani dal was spicy enough without it. John, who was manning the pot, makes sure our dishes have plenty of heat!