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Vegetarian Spiced Lentils

1 cup lentils
2 Tbsp. olive oil
3 medium onions (about 2 ½ cups), chopped
2 Tbsp. ginger, minced
2 Tbsp. garlic, minced
1 Tbsp. jalapeno pepper, minced
4 medium tomatoes (about 4 cups), chopped
2 tsp. The Spice Hunter Ground Coriander
1 tsp. The Spice Hunter Ground Turkish Cumin
1 (14oz.) can vegetable broth
salt to taste
2 Tbsp. cilantro, minced

Combine lentils and 3 cups water in a large pot. Bring to a boil, cover, reduce heat and simmer until tender, about 25 minutes (this step may take longer or shorter depending on the lentils). Drain and set aside. In a large skillet, heat oil over medium-high heat, add onions, ginger, garlic and jalapeno and cook until tender. Stir in tomatoes, coriander and cumin. Add vegetable broth and cooked lentils. Cover, bring to a boil, reduce heat and simmer 10 minutes, then remove lid and cook an additional 10 minutes or until liquid is thickened. Add salt to taste, then mix in cilantro and serve.