In a medium pot, add the brown lentils and enough water to cover them by about 2 inches. Bring to a boil, then reduce the heat to a simmer. Cook the lentils for about 25-30 minutes or until they are tender but not mushy. Drain and set aside.
While the lentils are cooking, heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onions and sauté until soft and golden, about 5-7 minutes. Add the garlic and grated ginger and sauté for another 1-2 minutes until fragrant.
Stir in the cumin seeds, turmeric, ground coriander, ground cumin, garam masala, smoked paprika, and cayenne pepper (if using). Cook the spices for 1-2 minutes to release their flavors, then add the diced tomatoes (or fresh tomatoes). Cook for 5 minutes until the tomatoes break down and become soft.
Add the cooked lentils and vegetable broth (or water) to the skillet. Stir well to combine, then bring to a simmer. Let the curry cook for 10-15 minutes to allow the flavors to meld together.
If using potatoes, add the diced potatoes to the curry and cook until they are tender, about 10-15 minutes. If the curry becomes too thick, you can add more broth or water to reach your desired consistency. Stir in the spinach and cook for an additional 2-3 minutes until the spinach is wilted.
Once the potatoes are tender and the curry is well-seasoned, add the lemon juice, salt, and pepper to taste. Adjust the seasoning as needed.
Serve the curry hot, garnished with fresh cilantro. It pairs wonderfully with basmati rice, quinoa, or naan bread for a satisfying meal.
Serving and Storage Tips:
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