Dal with Red Lentils

Ingredients

• 2 cups red lentils, sorted and rinsed
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 teaspoon whole cumin seeds
• 1/4 teaspoon ground cardamom
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped ginger
• 4 cups low-sodium vegetable broth
• 1 1/2 cup chopped tomatoes, with their juice
• 1/3 cup chopped fresh cilantro
• 1 teaspoon ground turmeric
• 1/4 teaspoon fine sea salt
• 1 jalapeño pepper, stemmed, seeded and finely chopped

Directions

1. Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes.
2. Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes.
3. Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño and bring to a boil.
4. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes.
5. Ladle into bowls and serve.