Ingredients

• 1 medium baking potato
• 1/4 cup red lentil, picked over, rinsed, and drained
• 2 tablespoons canola oil
• 1 onion, chopped
• 1 jalapeno pepper, seeded and chopped (wear gloves to prevent iritation)
• 1 1/4 teaspoons garam masala
• 1 teaspoon cumin seed
• 1 lb plum tomato, chopped
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained
• 1 tablespoon fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 tablespoon cilantro, chopped

Instructions

1. Bring large saucepan of lightly salted water to a boil. Add potatoes, return to a boil, and cook until fork-tender, 7 minutes; remove with slotted spoon and set aside, reserving the cooking liquid.

2. Add lentils to the same saucepan and return cooking liquid to a boil. Cook until lentils are tender but still hold their shape, 8 - 10 minutes; drain and set aside.

3. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, jelapeno, garam masala, and cumin. Cook until onion begins to soften, 3 - 4 minutes. Stir in the potatoes, tomatoes, chickpeas, ginger, and garlic. Cook, stirring occasionally, until tomatoes soften and potatoes are tender, 4 - 5 minutes. Stir in lentils and cook until heated through, 1 minute. Remove from the heat and stir in cilantro.