Directions:

Rinse the lentils in a large bowl until the water runs clear. Drain through a sieve and put them in a deep lidded saucepan. Add 2 ½ cups of cold water and bring to a boil over medium high heat, then cover with a lid and simmer gently for 10 – 15 minutes without stirring until thoroughly cooked. Lentils will be tender when cooked.

In a deep saucepan, toast the dry spices on medium heat for a 2-3 minutes. Add the canola oil and the onions. Cook for 8 – 10 minutes.

Add the garlic and ginger and stir-fry for another 4 minutes. Add the canned tomatoes. You can break them up with your hand or a wooden spoon as you add them to the pan.

Add the lentils a spoonful at a time and add water they are simmering them to achieve the thickness and consistency you want. Once fully combined, simmer for another 10 minutes.

Serve with naan, chapatis, pita, or socca. Garnish with chutney.