Spiced Tomato Red Lentils

• 1 medium onion diced
• 4 cloves garlic minced
• 1 inch ginger peeled and minced
• 1 serrano chile chopped (optional but highly recommended)
• 1 can whole tomatoes I used 28 fl oz/796 mL San Marzano tomatoes
• 2 cups water
• 1 cup split red lentils rinsed

To bloom the spices

• 1 tsp toasted sesame oil
• 2 tsp olive oil
• 1/2 tsp mustard seed original recipe calls for black mustard
• Heaping 1/2 tsp turmeric
• 1/2 tsp cumin

To finish seasoning at the end

• 1/2 tsp salt plus more to taste
• 1/4 tsp ground black pepper

To serve

• 2 cups cooked brown basmati rice
• cilantro chopped