A delicious lentil recipe best served over flavored rice.
Set the lentils and broth to boil in a pot. Once the broth reaches a boil, reduce to a simmer and cook covered until all the liquid has cooked out.
In a skillet, heat the oil.
Once the oil is hot, add the garlic and ground black pepper to the oil and sauce for about 1 minute. You want the garlic to brown slightly.
Add the onions and continue to stir as it cooks.
Once the onions become a bit translucent, add in the cumin, turmeric, curry and garam masala. Stir well.
At this point, the pan should be pretty dry. That's a good thing. Do NOT add more oil. Keep "dry frying" your spices and onions for about 5 minutes, stirring constantly.
Now add in the diced tomatoes and cook for about another 5 - 10 minutes. Just enough to let the spices really infuse into the tomatoes.
When the lentils are finished, add the spice mixture to the lentil pot and stir well. If the mixture is too dry, add a little water as needed
Serve over brown rice and garnish with fresh cilantro.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.