A delightful and hearty lentil curry with a blend of aromatic spices, perfect for a cozy meal.
Heat the olive oil in a dutch oven over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions.
Add the chopped onion, ginger, and a pinch of salt and pepper. Sauté until the onion is soft.
Stir occasionally to prevent the onions from sticking.
Stir in the garlic, cumin, curry powder, and coriander. Cook for 1 minute to release the spices' aroma.
Avoid burning the spices by stirring constantly.
Pour in the vegetable broth and add the lentils and bay leaf. Bring to a boil.
Skim off any foam that forms on the surface.
Reduce the heat to low, cover, and simmer until the lentils are tender, about 30 minutes.
Check occasionally and add more broth if needed.
Stir in the tomato paste and yogurt. Simmer for another 5 minutes.
Ensure the yogurt is fully incorporated for a creamy texture.
Add the spinach and cook until wilted, about 2 minutes.
Fold the spinach gently to retain its vibrant color.
Serve the curry hot, garnished with fresh cilantro if desired.
Pair with rice or naan for a complete meal.
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