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Tomato and Lentil Dhal with Almonds

Ingredients

1 c. red lentils

5 tomato

1 white onion

1 carrot

1/4 c. almonds

3 1/2 c. water

3 clove garlic

1 tsp. fresh ginger

2 tsp. ground cumin

2 tsp. turmeric

2 tsp. yellow mustard

1 tsp. garam masala spice blend

1 tsp. chili powder

1 lime

3 tbsp. extra virgin olive oil

1 hndfl. cilantro, bunch, fresh, organic

1 pinch sea salt

1 black pepper

Directions

1. Heat the oil in a stew pot and sauté onion for a few minutes until softened. Add the garlic, carrot, cumin, mustard seeds, and ginger, cook for another 5 minutes.
2. Stir in the turmeric, chili powder, and garam masala, and cook for 1minute so that all the flavours begin to mix.
3. Add the lentils, water, and chopped tomatoes, and season with freshly ground black pepper and a pinch of sea salt. Bring to a boil and then reduce heat and simmer, covered, for about 30 minutes, stirring occasionally.
4. Stir in lime juice, half the coriander, and cook for a few more minutes so that the lentils are tender. Finish by sprinkling remaining coriander and chopped almonds.