A flavorful and hearty lentil curry, perfect for a comforting meal.
Heat a drizzle of oil in a large saucepan over medium heat.
Using a neutral oil like vegetable or canola works best for this step.
Add the chopped onion and sauté until softened.
Stir frequently to prevent the onion from browning too much.
Stir in the minced garlic and grated ginger, cooking until fragrant.
Lower the heat slightly to avoid burning the garlic.
Mix in the curry powder, turmeric, and cumin, and toast the spices briefly.
Toasting the spices enhances their flavor and aroma.
Add the diced tomatoes and cook until they break down slightly.
If using canned tomatoes, crush them with the back of the spoon.
Stir in the lentils and pour in the vegetable stock.
Ensure the lentils are rinsed and drained before adding.
Bring the mixture to a boil, then reduce the heat and simmer until the lentils are tender.
Stir occasionally to prevent sticking and add more stock if needed.
Season with salt and pepper to taste, and stir in chopped cilantro before serving.
Add the cilantro just before serving to retain its fresh flavor.
Serve the curry hot with your choice of rice or bread.
Pair with a side of yogurt or pickles for added flavor.
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