Britt W. brought this to work for lunch one day and it smelled incredible. She shared the original recipe with me from Oh She Glows and I made it immediately. It's very similar to a lentil dal I usually make, but the coconut milk and cardamom brought some fresh bombshell energy to it. This version is the one I made at home and the original can be found on Oh She Glows. 

Enjoy! 

Ingredients:

1 1/2 tablespoons (22.5 mL) extra-virgin olive oil

1 diced shallot

2 large garlic cloves, minced

2 teaspoons ground turmeric

1 1/2 teaspoons ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/2 teaspoon cumin seeds

1 teaspoon coriander seeds, freshly ground

1 teaspoon fennel seeds, freshly ground

1 teaspoon dried mint leaves

1 (14-ounce/398 mL) can diced tomatos, with juices, or a similar tomato

1 (14-ounce/398 mL) can full-fat coconut milk*

1 cup (210 grams) uncooked red lentils, rinsed and drained

2 cups (875 mL) chicken broth

1/2 teaspoon fine sea salt, or to taste

Freshly ground black pepper, to taste

Red pepper flakes or cayenne pepper, to taste 

2 tablespoons butter

Recipe:

1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
2. Stir in the turmeric, cumin, cinnamon, coriander, fennel, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
3. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, mint, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
4. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
5. Add butter and stir until melted. 

Enjoy on it's own or on top of rice. Option to add chopped spinach, chicken, or paneer to beef up the protein a bit.