Curried Lentils

Let's get cooking!

1. Drain and rinse the soaked lentils. Dice the yellow onions and carrots. If using fresh ginger, grate it or finely chop it.
2. In a large pot, heat 1 oz (about 2 tbsp) of olive oil over medium heat. Add the diced onions and carrots, cooking until the onions are translucent, about 5 minutes.
3. Stir in 2 tbsp of curry powder and the fresh or dried ginger. Cook for an additional 1-2 minutes until fragrant.
4. Add the soaked lentils, 14 ½ oz of fresh or canned diced tomatoes, and 20 oz of water to the pot. Stir to combine.
5. Stir in 2 tsp of vegetable stock paste (or crumbled stock cube). Bring the mixture to a boil.
6. Reduce the heat to low and simmer, uncovered, for about 20-25 minutes, or until the lentils are tender and the mixture has thickened. Stir occasionally and add more water if needed.
7. Serve the curried lentils over brown basmati rice, if desired, or with vegan naan bread. Enjoy!