Red Lentil Dal

1 cup red lentils
3 cups vegetable stock
2 tablespoons vegetable or canola oil
1/2 teaspoon cumin seeds
1 whole cinnamon stick
1 shallot, thinly sliced
10-20 cherry tomatoes, quartered
4 garlic cloves, minced
1 tablespoon ginger, minced
1 jalapeno, diced
1/2 tsp ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1/2 lemon, juiced
Cilantro and green onion, for garnish
Salt, to taste

1. In a medium pot, combine lentils and stock. Stir and bring to a simmer. While lentils cook, heat a saute pan over medium heat. Add oil and whole spices. Toast spices until very fragrant. Add shallot and tomatoes. Stir to combine and cook until tomatoes begin to sweat and soften up.
2. Add ginger and garlic. Stir to combine. Saute another 1-2 minutes. Add jalapeno and stir to combine. Saute until jalapeno has softened slightly. Add turmeric, cardamom, and paprika. Season with salt.
3. Add a splash of water to deglaze the pan. Check lentils for doneness and season with salt. Serve lentils in a bowl, top with vegetables and aromatics. Garnish with lemon juice, cilantro, and green onion. Stir to combine and serve!