What' s New In?

Serves 6

• 2 cups red lentils
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 teaspoon cumin seeds
• 1/4 teaspoon ground cardamom
• 4 cloves garlic, minced
• 4 cups vegetable broth or chicken broth
• 1 1/2 cups chopped tomatoes with their juice
• 1/3 cup chopped fresh cilantro
• 2 tablespoons minced fresh ginger
• 1 fresh jalapeno pepper, minced
• 1 teaspoon ground turmeric
• 1 teaspoon salt

Place the lentils on a clean, flat surface, preferably light in color to visually aid in the sorting. Sort through the lentils and discard any pebbles or chaff. Place the sorted lentils in a fine mesh strainer and rinse with cold running water, drain.

Heat the oil in a large heavy bottom 5-quart pan over medium-high heat, and sauté the onion until golden brown, about 5 minutes. Add the cumin seeds, cardamom, and garlic to the pan and stir until the spices are just fragrant, about 2 minutes. Add the broth, tomatoes, lentils, cilantro, ginger, jalapeño pepper, turmeric and salt. Bring to a boil over high heat; reduce the heat to low, cover, and simmer, stirring often, until lentils become soft, about 15 minutes.