Ingredients:
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon cumin, ground
EVOO, as needed
4 large tomatoes, rough chopped, stems discarded
1/2 jalapeno pepper, diced, seeded
1 cup French green (Puy) lentils
1 teaspoon freshly grated ginger
1 cinnamon stick
1 quart vegetable stock
1 tablespoon good quality balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1/2 cup plain yogurt
Kosher salt and freshly ground black pepper
1/4 teaspoon ground cardamom, optional
2 tablespoons coconut milk, optional

In a medium sized saucepan over medium-low heat, combine 2 tablespoons EVOO, the onions, garlic, cumin seeds, a good pinch of salt and a few good cranks of pepper.  Cook for 8 to 10 minutes, stirring occasionally for even cooking.  The onions should have very little color.  Next add the tomatoes, diced jalapeno, cinnamon stick, ginger, 3 cups stock, cardamom, and the lentils.  Stir to combine. 

Increase the heat to medium, and simmer, stirring occasionally, for approximately 25 minutes or until the lentils are cooked but not mushy.  This dish should not be dry, add more stock if the lentils are not cooked enough after 20 minutes.  Season with the balsamic vinegar, pepper, lemon juice, coconut milk, and the remaining 2 tablespoons EVOO.  Lastly, check for seasoning, adding more to taste.  Serve lentils in a shallow bowl topped with the veal followed with yogurt.