| 3 | c. | dried lentils (rinsed in a strainer)
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| 8 | c. | vegetable stock
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| 2 | tbsp. | canola oil
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| 1 ½ | tsp. | salt
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| 2 | | large boiling potatoes (such as red-skinned) peeled and cut into 1" chunks
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| 6 | tbsp. | unsalted butter
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| 1 | | large onion, finely diced
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| 2 | tsp. | minced ginger
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| 4 | | garlic cloves, minced
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| 2 | tsp. | turmeric
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| 1 ½ | tbsp. | ground cumin
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| 1 | tbsp. | ground coriander
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| ¼ | tsp. | cayenne pepper
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| 28 | oz. | diced tomatoes (Muir Glen Fire-roasted are great)
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| ¼ | c. | lemon juice
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| - Combine the lentils, vegetable stock, oil and salt in a large stockpot.
Bring to a boil over medium-high heat, stirring often.
With a large spoon, skim off any foam that rises to the surface and discard it.
- Lower the heat and cook 20 minutes, stirring often.
- Stir in the potato chunks.
- Melt the butter in a medium-size skillet over medium heat.
- Add the onion, ginger, garlic and cook 2 minutes.
- Sprinkle in the turmeric, cumin, coriander and cayenne and brown these spices 2 minutes stirring constantly.
- Mix in the diced tomatoes and cook 1 minute more.
- Scrape the mixture into the lentils and stir well. Cook 20 minutes more or until the potatoes are tender. Stir constantly**.
- Mix in the lemon juice before serving.
- Serve with chopped cilantro if desired.
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