Green Lentil Dal

• 2 cups Dried Green Lentils
• 1 Tablespoon Vegetable Oil
• 1 teaspoon Cinnamon
• 1 whole Small Onion, Finely Chopped
• 1 Tablespoon Fresh Ginger, Grated
• 2 cloves Garlic, Minced
• 2 teaspoons Chili Powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1-1/2 teaspoon Salt
• 1 can (14 1/2 Oz. Size) Diced Tomatoes, With Liquid
• 4 cups Vegetable Stock
• 2 cups Water (optional)
• 1 whole Jalapeno, Finely Chopped
• Cilantro, To Garnish

1. Place lentils in a colander or sieve and rinse with cold water. Let drain.
2. Heat vegetable oil in a large pot over medium heat. Add cinnamon, onion, ginger, and garlic. Saute approximately 5 minutes, or until onions start to become translucent.
3. Add lentils, chili powder, turmeric, cumin, salt, and tomatoes. Stir and bring to simmer. Simmer for 3 minutes.
4. Add vegetable stock, bring to a boil, and reduce heat. If you would like to end up with more of a soup than a stew, add up to 2 cups of water along with the vegetable stock (optional). Cover and simmer for 40-45 minutes, stirring occasionally, until the lentils are tender but not mushy.
5. Garnish with jalapeno and cilantro. Serve with rice and naan.
6. Note: While you are rinsing lentils, just sift through them to make sure there are no bad ones or even little rocks or pebbles. I've never had it happen, but better safe than sorry!

green lentils, vegetable oil, cinnamon, onion, fresh ginger, garlic, chili powder, turmeric, cumin, salt, tomatoes, vegetable stock, water, cilantro

Taken from tastykitchen.com/recipes/soups/green-lentil-dal/ (may not work)