Dhal

1 cup dried lentils
2 cans broth (or equivalent homemade broth)
1 medium onion, chopped
1 tsp grated ginger
1 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp yellow mustard seeds
juice of 1/2 lemon
salt to taste

Boil the lentils in 3 cups of the broth until they turn mushy, about 45 minutes.
Meanwhile, combine all the spices, garlic, ginger, and onion in a fry pan with remaining broth, and keep stirring until all the onion is soft.

Once the lentils are cooked, add the spice and onion mixture, and salt to taste. Let simmer for 10 minutes.

Just before serving, add the lemon juice.