In a dutch oven over medium heat stir together the oil, serrano pepper, garlic, and ginger. Cook until the mixture begins to bubble and is aromatic, but not brown. Immediately add the cumin, garam masala, and coriander. Stir until it is again bubbling and aromatic, but not browning. If it starts to brown add a splash of water.
Add salt, onion, and celery and stir until combined. Add the lentils, vegetable broth, and water.
Bring to a boil and then reduce heat to medium-low. Add the tomatoes and simmer for 20 minutes or until the lentils are tender, but not falling apart. Stir often.
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