Step 1

To a small bowl add coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne pepper, set aside.

Step 2

Heat olive oil in a large pot over medium heat. Add onion and saute until golden brown, about 7 to 8 minutes.

Step 3

Add garlic and ginger and saute 1 to 2 minutes longer.

Step 4

Pour spices from bowl into pot and saute 30 seconds.

Step 5

Pour in broth, tomatoes, coconut milk, lentils and fenugreek. Season with salt to taste (add a little less than you want because sauce will reduce and saltiness will become more concentrated, I start with just 1/4 tsp).

Step 6

Bring mixture to a simmer. Then reduce heat to low, cover and simmer 35 minutes. Preferably stir once halfway through.

Step 7

Remove lid and continue to simmer until lentils are tender, about 5 minutes longer.

Step 8

Serve warm garnished with cilantro (it pairs well with naan or basmati rice).