Red lentils break down so you don't need to puree them. 20% of your daily fiber in this recipe, so it's pretty WW friendly. From Cooking Light '07. I would serve this with a tandoori chicken, or just over jasmine rice for vegetarian.
Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
Remove from the heat and coarsely chop. Set aside.
Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
Remove from the heat.
Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
Stir in the spices; saute 1 minute more.
Add the broth, lentils, and tomato to the pan and bring to a boil.
Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
Uncover and add charred onion, and cook 10 more minutes.