Indian Dal

2 cups uncooked red lentils, rinsed
2 tablespoons olive oil
1 yellow onion, diced
2 yellow potatoes, peeled and cubed
2 carrots, peeled and cut into rounds
1 teaspoon while cumin seeds
1/4 teaspoon ground cardamon
4 garlic cloves, minced
2 tablespoon ginger, finely minced
4 1/2 cups vegetable broth
1/2 cup tomatoes, diced
1/2 cup cilantro
1 teaspoon ground turmeric
1 small jalapeno, seeded and minced
Brown rice (optional, for serving)

In a large skillet heat the oil, once hot add in the onion, potatoes, and carrots, cook for 7 minutes over medium high heat. Add in the cumin and ground cardamon and saute for another two minutes. Add in the lentils, broth, tomatoes, cilantro, turmeric, and jalapeno, bring to a boil, stirring constantly so the bottom doesn't burn. Lower to medium heat and continue to stir on occasion for the next 10-15 minutes. If the Dal is losing too much liquid at this point, add in 3/4 cup of water and lower the heat. Cook until the potatoes are tender, the total cooking time should be between 20-25 minutes. Serve over brown rice.

Serves 6, easily