Cook lentils ahead of time. Add 1 teaspoon of mustard seed to olive oil. When the seeds start to "jump" in the oil, add onions, garlic, ginger, and diced jalapeno peppers and cook until golden; next add one tablespoon of cumin and one tablespoon of ground coriander. Add chopped tomatoes and cook until the tomatoes are fully cooked. Add lentils and one cup of water; simmer 6 minutes. Add one cup freshly chopped cilantro if desired.
