Method
1. Add fenugreek, salt, black pepper, nutmeg, cayenne pepper, ground cinnamon, allspice, ground coriander, ginger, garlic powder, ground turmeric and ground cloves to a clean small bowl
2. Heat a clean medium cast iron skillet - medium heat
3. Add spices, cook until toasted and turn off heat - approx 2 min
4. Add olive oil and onion to a clean hot stockpot
5. Cook - approx 2 min 30 sec
6. Add toasted spices
7. Mix vigorously
8. Cook - approx 4 min 30 sec
9. Mix in tomato and tomato paste to the stockpot
10. Cook - approx 2 min
11. Stir in garlic clove, ginger, ground cumin and ground cardamom
12. Simmer - approx 2 min
13. Add red lentils to the stockpot
14. Stir vigorously until coated - approx 1 min
15. Add water and bring to boil
16. Simmer while stirring occasionally - approx 45 min
17. Serve