Red Lentil Dal

2-3 teaspoons oil

1 large onion, chopped

3 cloves garlic, minced

1/2-inch chunk fresh ginger, peeled and minced

1 jalapeño, minced (seeded if desired)

1 1/2 teaspoons curry powder

1 teaspoon ground cumin

2 medium tomatoes, chopped

2 cups veggie broth

2 cups water

1 cup split red lentils, sorted and washed

Heat oil in a pot and saute onions until softened and lightly browned. Add garlic, ginger, jalapeno and spices and saute about a minute. Add tomatoes, broth, water, and lentils. Bring to boil. Reduce heat to simmer. Cook uncovered, stirring frequently, for half an hour or more. The lentils will be cooked after about 15 minutes, but I like to let it simmer at least 15 minutes more which breaks the lentils down further into a thick and creamy consistency. Season with salt and pepper to taste. Serve with roti (I used store-bought).

Yields 4 large servings.