Spiced Pink Lentils

• 2 cups pink lentils
• 4 cups chicken broth (you can use veggie of you want this vegetarian) - plus MAYBE more depending how your lentils cook
• 3 tablespoons grape seed oil
• 1 teaspoon whole coriander seed
• 1 teaspoon whole brown mustard seed
• 1 teaspoon whole fenugreek
• 1 teaspoon whole cumin seed
• 2 tablespoons minced fresh ginger
• 2 large cloves of garlic - minced
• 1/2 yellow onion - diced
• 2 carrots - peeled and diced
• 1 14.5 ounces can diced tomatoes, with liquid
• 2 jalapenos - seeded and minced

1. Rinse the lentils and set them aside. Heat the grapeseed oil in a large pot over medium high. Add the spices to the oil and cook them until the smell wonderfully toasted and are popping a bit. Add in the onion and ginger and saute until the onion is just clear. Add in the garlic, carrots, jalapeno and tomato, then the lentils and the broth. Simmer the whole thing until the lentils are very tender - 30-40 minutes depending how high your heat is. You MAY need additional broth if too much absorbes / evaporates.
2. Serve with a dollop of plain yogurt. Easy peasy and super healthy!

pink lentils, chicken broth, grape seed oil, whole coriander seed, brown mustard, fenugreek, cumin, fresh ginger, garlic, carrots, tomatoes

Taken from food52.com/recipes/8454-spiced-pink-lentils (may not work)