Preheat oven to 350 F
Soak the lentils in water for about 20 min. Drain and put in a medium size pot and fill with enough water to cover them, let them boil for about 15 min (your tummy will thank you).
In a frying pan, toast the cloves, star anise, coriander, cumin, cayenne, fennel, garam masala, and cardamom, stirring for 30 seconds until dark and fragrant. Remove from heat and set aside. ⠀
In a Dutch oven, heat the butter and oil over medium heat and add the onion, garlic and ginger and cook until soft, no more than 5 minutes.
Add the toasted spices, cinnamon stick, bay leaf and tomato paste. Mix well.
Drain the lentils and add them to the Dutch oven along with 2 cups of water.
Bake for about 45 min to 1 hour checking every half hour to see if it needs more water. You want it to be a thick chili consistency. When ready to serve, pluck out the cinnamon stick and anise. Enjoy over basmati rice or simply with naan bread
