basic dahl

3.5 cups veggie stock, preferably homemade
3/4 cups slit peas or red lentils
1 large onion, chopped
2 medium carrots, thinly sliced
2 tomatoes, cored and choppe
1 tbs oil
2 tbs tomato paste
1 clove garlic, minced
1 tsp mustart seeds
1.5 tsp cumin seeds
1 tsp coriander seeds
1 tsp curry powder
1/2 tsp tumeric
1/16 tsp cayenne
1 tsp grated fresh ginger
salt
cilantro

In a saucepan, bring the stock and lentils to a boil, reduce the heat and simmer, covered until tender (about 40 minutes for split peas). Meanwhile, in a skillet heat the oil, add onions and carrots, saute until slightly browned, add garlic, spices, and cook a few minutes until golden. Add to the nearly finished lentils. Add tomatoes, paste, and cook for a few minutes, adding salt to taste.