A comforting and flavorful lentil stew with a mix of spices and vegetables, perfect for a wholesome meal.
Rinse the lentils under cold water until the water runs clear.
Rinsing removes excess starch and ensures the lentils cook evenly.
Dice the carrots, potatoes, tomatoes, and onion into small pieces.
Uniformly sized pieces ensure even cooking.
In a large pot, combine the lentils, water, carrots, and potatoes. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Stir occasionally to prevent sticking.
In a frying pan, heat the olive oil over medium heat. Add mustard seeds and let them pop. Add the onion, garlic, and ginger, and sauté until fragrant.
Be careful not to burn the spices; lower the heat if necessary.
Add the ground coriander, cumin, turmeric, and curry powder to the frying pan. Stir for 1 minute to release the aromas.
Toasting spices enhances their flavor.
Pour the spice mixture into the pot with the lentils and vegetables. Stir well to combine.
Mix thoroughly to distribute the spices evenly.
Add the tomatoes, salt, and lemon juice to the pot. Simmer for an additional 10 minutes.
Taste and adjust seasoning as needed.
Serve the stew hot, garnished with fresh cilantro if desired.
Pair with rice or bread for a complete meal.
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