1 c. dried lentils
2 to 2 1/4 c. water
1 tbsp. vegetable oil
1 med. tomato, peeled, seeded, chopped
1/2 c. finely chopped onion
1/2 tsp. ground cumin
1 imported bay leaf
1 1/2 inch cinnamon stick
1/2 tsp. minced pared fresh ginger root
1/4 tsp. ground coriander
1/8 tsp. ground red (cayenne) pepper
1/8 tsp. turmeric
2 whole cloves
1 tbsp. minced fresh coriander
1/4 tsp. salt

Heat lentils and 2 cups water in small saucepan to boiling; reduce heat. Simmer, uncovered, stirring occasionally, 45 minutes; reserve.

Heat oil in large skillet over medium heat until hot. Add tomato, onion, cumin, bay leaf, cinnamon stick, ginger root, ground coriander, red pepper, turmeric and cloves. Saute until onion is tender, 6 to 8 minutes.

Add reserved lentils and minced fresh coriander; heat to simmering, adding 1/4 cup water if necessary. Add salt; simmer 5 minutes. Remove and discard cloves, cinnamon stick and bay leaf. Serve hot.