Potatoes, Vegetables & Sides
2 Tbs Olive oil, extra virgin
1 ea Onion
1/2 tsp Ground cumin
1/4 tsp Ground cardamom
4 tsp Garlic, chopped
2 Tbs Ginger, finely chopped
2 cups Red lentils
4 cups Chicken broth (bouillon)
1-1/2 cup Chopped tomatoes, with juice
1/3 cup Fresh cilantro chopped
1 tsp Ground turmeric
1/4 tsp Fine sea salt
1 ea Jalapeno pepper, stemmed, seeded and finely chopped
Adapted from unknown internet recipe by BBF, 5/15.
Chop the onion into fine pieces.
Heat the 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, cilantro, 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.