Ingredients

• 1/4 cup ghee or clarified butter butter
• 1 1/2 cups diced onions
• 2 Tbsps. minced garlic
• 2 jalapeno peppers, cored, seeded and minced
• 1 Tbsp cumin seeds, toasted and crushed
• 1 lb (16 oz) orange lentils
• 2 Tbsps. finely minced ginger
• 2 1 1/2 Tbsps. Garam Masala, recipe follows
• 1 Tbsps salt
• 1 tsp ground black pepper
• 1 Tbsp. sugar
• 1 bay leaf
• 3/4 cup diced tomatoes
• 1/2 Tbsp. rice vinegar
• 6 cups chicken stock

Directions

1. In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom. You’ll smell it.
2. Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender (20-30 minutes), stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.

Serves 4 to 6.