1. |
Put the lentils, 1/2 the tomatoes, jalapenos, ginger, garlic, coriander, and turmeric in a large pot. |
2. |
Add enough water to cover by 1 1/2 inches. Cover, bring to a boil over high heat, then reduce the heat to medium and simmer until the lentils are almost tender, about 30 minutes. |
3. |
Continue cooking lentils while you put the canola oil in a medium saucepan over medium heat. Add cumin seeds, cinnamon stick and cloves and cook, shaking pan occasionally for 2-3 minutes. |
4. |
Add the onions and cook until soft, about 10 minutes. Add the cayenne and 1 cup water, bring to a boil over medium-high heat, simmer 1 minute, turn off the heat. |
5. |
When the lentils are fully tender, partially puree them with an immersion blender (or leave whole if you prefer). |
6. |
Stir the onion mixture into the lentils along with the remaining tomatoes and coriander. Season liberally with salt and pepper. |
7. |
Simmer for 5 minutes, then turn off the heat and stir in the lemon juice. |