When it comes to places to eat at UBC, there are so many great options. This year, why not try something new and switch up your usual go-to places? Start with Open Kitchen, one of UBC’s newest residence dining rooms. If you haven’t checked out this culinary gem in the Orchard Commons Residence yet, you’re missing out.

Open Kitchen offers a wide variety of delicious menu options from custom stir-fries to sandwiches filled with the freshest ingredients. Made up of 6 main food stations, there’s something for everyone.

One of the popular stations, Square Meal Kitchen, serves up a spicy lentil dahl every Wednesday that is sure to warm your belly as we transition into colder, rainier days. Luckily for you, you can now enjoy this perfect fall meal in the comforts of your own home because Chef Chris from Open Kitchen has shared the recipe with us!

Since this recipe yields 6-8 servings, it’s big enough for a family meal with enough leftovers to take for lunch the next day. Or if you’re cooking for one, simply portion out servings into reusable containers and freeze for a quick meal later in the week or month. Or, the dahl will stay good in the fridge for up to 4 days. This is great for when you come home from a long day of class as you’ll have a healthy dinner ready to go. No more reaching for those instant noodles!

Spicy Dahl from Open Kitchen

Yield: 6-8 servings

2 tbsp. clarified butter or ghee
2½ cups onion, chopped
1 tbsp. garlic, finely chopped
1 tsp. crushed red pepper
1 tsp. ground cinnamon
2 tsp. ground coriander
1 tsp. ground cumin
2 tbsp. hot, medium, or mild curry powder (depending on how spicy you like it)
2 tsp. ground turmeric
1½ cups tomatoes, diced (you can use fresh or canned tomatoes – either works)
2½ cups green lentils
8 cups vegetable stock
Salt and pepper, to taste


  1. Over medium heat in a large heavy bottom soup pot, add clarified butter. Once hot, add onion and sauté until they begin to soften, about 5 minutes. Add garlic and sauté for 1 minute more.
  2. Add spices and continue to sauté onion until spices are fragrant and cooked out, about 5 minutes more.
  3. Add tomato and continue sautéing until the tomatoes begin to release their juices, about 5 minutes.
  4. Add lentils and vegetable stock and bring to a simmer. Partially cover and continue simmering for 20-30 minutes until the lentils are soft, but not mushy. Season to taste with salt and pepper.
  5. Enjoy!

Thanks to Britney Lentz for testing this recipe and drafting the article!

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