Makes about 5 qts - this is the party-sized recipe :-)

2 lbs red lentils
1 28oz can fire-roasted diced tomatoes
1 14oz can fire-roasted diced tomatoes
1.5 T ground cumin
1.5 T ground coriander
1.5 T ground turmeric or curry powder
1 T ground ginger
1 t ground garam masala
1 t ground white pepper

2 t kosher salt
1/2 C lemon or lime juice (I squoze 4 limes for this)
chopped cilantro (optional)

Add all but last ingredients to a 5qt pot/pan, plus 2 qts hot water.  Bring to a boil and reduce heat slightly, boiling for 10 minutes.  Check for tenderness and spice balance.  If tender, remove 2-3 qts of lentils and set aside.  Continue to simmer remainder until lentils break down into a smooth consistency, or optionally, carefully blend them until smooth.  Add the reserved lentils back and check for seasoning, adding the salt at this time. Right before serving, stir in the citrus juice and top with cilantro.  I left this deliberately low in salt and heat, so that the diners can adjust that aspect of the seasoning themselves.

-k