Ingredients

The following ingredients have 6 Servings
  • 2 cups red lentils, sorted and rinsed
  • 2 tablespoons coconut 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

Instruction

  • Heat oil in a large pot over medium high heat. Add onion 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 jalapeño 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.