Lentil Dal

INGREDIENTS
1    tablespoon olive oil
1    cup chopped onions
4    cloves garlic, minced
1    teaspoon ground cardamom
3    teaspoons ground cumin
1    teaspoon ground turmeric
1    can (15 ounces) diced tomatoes with juice
2 ½   cups chicken or beef broth
1    cup dry lentils
1    tablespoon dried cilantro
1    tablespoon lemon juice
¼   teaspoon salt
      cooked basmati or long grain rice to serve with lentils (optional)

METHOD

Add the olive oil to a large skillet or Dutch oven over medium-high heat. Add the onions and garlic. Cook for 4 to 5 minutes and add the spices (cardamom, cumin and turmeric.) Stir and cook for 1 minute.

Add the tomatoes, broth, lentils and cilantro, stirring to mix. Bring to a boil, cover, reduce heat to a low simmer and cook for 45 minutes or until the lentils are tender. Stir in the lemon juice and salt and serve with (optional) cooked rice. Will serve 5 to 6 as a side dish or 2 as a main dish.

Adapted from a recipe in the Food.com website