Dal Adas (Spicy Red Lentil Tamarind Soup)

cooking.nytimes.com

Teal Dinosaur

3 tablespoons ghee or extra-virgin olive oil, plus more as needed

1 large yellow onion, finely chopped

6 large garlic cloves, finely chopped

1 (2-inch) piece of fresh ginger, finely chopped

12 fresh cilantro sprigs, leaves set aside for garnish and stems finely chopped (about 1 tablespoon)

Kosher salt (such as Diamond Crystal) and black pepper

2 teaspoons ground cumin

1 teaspoon ground turmeric

½ teaspoon ground cayenne, or to taste

1 tablespoon tomato paste

2 cups red lentils, rinsed

½ teaspoon ground cinnamon

1 to 2 tablespoons tamarind paste or lime juice, plus more as needed

Flatbread or plain white rice (optional), for serving

Directions at cooking.nytimes.com

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