Step 1

In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add onion and carrots; cook 5 minutes, stirring occasionally. Add jalapeño pepper, ginger, and garlic; cook and stir 3 minutes. Add broth.

Step 2

Bring to boiling. Stir in lentils; reduce heat. Simmer, covered, 12 minutes for red lentils, 20 to 25 minutes for yellow lentils, or until lentils are slightly mushy.

Step 3

Stir in tomatoes and Toasted Spice Blend. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Stir in garam masala and season to taste with salt. Serve with desired serve-alongs.