A comforting and flavorful stew featuring lentils and root vegetables, perfect for a cozy meal.
Heat a drizzle of oil in a large pot over medium heat.
Using a neutral oil like canola or sunflower ensures the flavors of the spices shine through.
Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Stir in the diced potatoes, carrots, and parsnip, cooking until they start to brown.
Cut the vegetables into evenly sized pieces to ensure they cook uniformly.
Sprinkle in the curry powder and stir to coat the vegetables evenly.
Toasting the spices briefly enhances their aroma and flavor.
Pour in the vegetable stock and bring to a boil.
Scrape the bottom of the pot to incorporate any browned bits for extra flavor.
Stir in the lentils, reduce the heat, and simmer until the lentils and vegetables are tender.
Check occasionally and add a splash of water if the stew becomes too thick.
Season with salt and pepper, then stir in most of the chopped cilantro.
Reserve some cilantro for garnishing to add a fresh touch to the final dish.
Serve the stew hot, garnished with the remaining cilantro.
Pair with a side of crusty bread or rice for a complete meal.
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