Carrot Dahl (v)contributed by eRica
This is WAY easier than it looks. Don't be intimidated. Serves about 6

Ingredients:

1½  c (washed) split red lentils
3 c carrot (you could also use turnip, potato and/or broccoli stem to make up the 3 c)
1 medium chopped onion
4 cloves garlic, chopped
1 can chopped tomato
2 large bullion cubes or 4 c bullion
1 c milk (unflavored soy works great)

1 tsp cumin
1 tsp coriander
1 tsp minced hot chili pepper (fresh or canned jalapeno works)
½ tsp turmeric
½ tbsp lemon juice

Garnish:
2 tbsp chopped cilantro
Yogurt, to serve

Directions:

In a large cooking pan, sauté onion and half of the garlic in veg oil until soft.
Add chopped carrot and stir for about 5 min.
Toss in the lentils and the bullion (if using cubes, add about 4 c water).

Prepare spice mixture: In heated sauté pan with about a tablespoon of veg oil, add cumin, coriander, turmeric, and stir (not too hot!).
Slowly stir in the reserved garlic and the minced chili pepper.
Lastly, add the lemon juice and stir vigorously.

When most of the water is cooked off the lentils, add the spice mixture, stir, and add the chopped tomato.
After about 10 min, slowly stir in the milk.
At this point, you should test the softness of the lentils. Let the flavors mingle for another 10 min, with the soup either on low or off, before serving.

I like to blend the soup before serving it garnished with cilantro and a dollop of yogurt.