1 jalapeno pepper, stemmed, seeded and finely chopped
Instructions
Spread lentils out on a sheet tray and pick through to remove any
stones or debris. Rinse lentils and drain well.
Heat oil in a large pot over medium high heat. Add onions and cook
until softened, about 5 minutes. Add cumin, cardamom, garlic and
ginger and cook, stirring often, until fragrant, about 2 minutes.
Add lentils, broth, tomatoes, turmeric, salt and jalapeno and bring
to a boil.
Reduce heat to medium low, cover and simmer, stirring often, until
lentils are soft, about 15 minutes. Ladle into bowls and serve.
Originally Submitted
1/31/2014
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