Gather your ingredients:
2 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
1 tsp whole cumin seeds
1/4 tsp ground cardamom
4 cloves garlic, finely chopped
2 tbsp finely chopped ginger
2 cups red lentils, sorted and rinsed
4 cups low-sodium vegetable broth
1 1/2 cups chopped tomatoes, with their juice
1/3 cup chopped fresh cilantro
1 tsp ground turmeric
1/4 tsp fine sea salt
1 jalapeño pepper, seeded and finely chopped
Heat oil in a large pot or fry pan over medium high heat.
Add onions and cook until softened, about 5 minutes.
Add cumin, cardamom, garlic and ginger: cook, stirring often, for about 2 minutes.
Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño; bring to a boil.
Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, for about 15 minutes.
Serve and Enjoy!
Served with Jasmine Rice and Fresh Corn (removed from the cobb)
Felina Silver Robinson