A hearty and flavorful lentil and vegetable stew, perfect for a cozy meal.
Heat a drizzle of oil in a saucepan over medium heat.
Using a neutral oil like canola or sunflower ensures the spices shine.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the cumin, coriander powder, mustard seeds, turmeric, chili powder, and grated ginger, and cook for another minute.
Toasting the spices briefly enhances their aroma and flavor.
Add the chopped tomatoes, red lentils, water, and vegetable bouillon cube, and bring to a boil.
Stir well to dissolve the bouillon cube completely.
Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender, about 25 minutes.
Check the consistency and add more water if needed for your desired thickness.
Serve the stew hot, garnished with fresh cilantro if desired.
Pair with a side of crusty bread or rice for a complete meal.
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