Indian Dal Bowl

Directions

1. In a large pot, heat oil over medium to high heat. Add cumin seeds and toast lightly for 1 minute.
2. Add onion, jalapeno, garlic, and ginger and cook for 3 minutes, until onions begin to turn translucent.
3. Add tomato, turmeric, paprika, and cardamom to the pan and stir to fully mix. Allow to cook for 3 minutes until the tomato begins to break down.
4. Add lentils and stock and bring the pot up to a boil. Reduce to a simmer and cook for 20 minutes.
5. Once the lentils are broken down and tender, stir in coconut milk and lemon juice.
6. Serve each bowl hot with ½ cup (125 mL) brown rice, ½ cup (125 mL) dal, with equal parts spinach, mushrooms, and carrots.
7. Garnish each serving with the minced fresh cilantro and pomegranate arils.