A hearty and flavorful lentil and tomato stew, perfect for a cozy meal.
In a large pot, combine the red lentils, salt, curry powder, canned tomatoes with their juice, diced onion, water, turmeric, and cumin.
Stir the mixture well to ensure the spices are evenly distributed.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer until the lentils are tender, about 50 minutes.
Check occasionally to ensure the lentils do not stick to the bottom of the pot.
Once cooked, blend half of the mixture until smooth, then return it to the pot and stir to combine.
Blending part of the stew gives it a creamy texture while keeping some chunks for variety.
Stir in the minced garlic and let the stew sit for a few minutes to meld the flavors.
Adding garlic at the end preserves its fresh and pungent flavor.
Serve the stew warm, garnished with fresh cilantro or a dollop of yogurt if desired.
Pair with rice or bread for a complete meal.
