Ingredients
2 cups red lentils
2 tablespoons vegetable oil
1 yellow onion, finely chopped
1 teaspoon cumin seeds
1/4 teaspoon ground cardomom
1 tablespoon minced garlic
4 cups low-sodium vegetable or chicken broth
1 1/2 chopped tomatoes with their juice
1/3 cup chopped fresh cilantro
2 tablespoons minced fresh ginger
1 or 2 jalapeno chilies, minced
1 teaspoon ground turmeric
1 teaspoon salt
Preparation
Sort through lentils and discard any pebbles or chaff. Place sorted lentils in a fine mesh strainer and rinse with cold running water, drain.
Heat the oil in a large heavy-bottom 5-quart saucepan or dutch oven over medium-high heat, and saute onion until golden brown, about 5 minutes.
Add the cumin seeds, cardamom, and garlic to the pan and stir until fragrant, about 2 minutes.
Add the broth, tomatoes, lentils, cilantro, ginger, jalapeno, turmeric, and salt.
Bring to a boil over high heat; reduce the heat to low, cover, and simmer, stirring often, until the lentils become soft and are falling apart, about 15 minutes.
Serve over cooked brown rice.
