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Heat oil in a large pot over medium high heat. Add onion and cook until softened, about 5 minutes.
Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes.
Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes.
Ladle into bowls and serve.