Step 1

Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the onions and sauté for 5–6 minutes or until they begin to soften. Next, add the carrots and potatoes and sauté for 5–6 minutes.

Step 2

Create a well in the middle of the vegetables and add the remaining 1 teaspoon of oil. Once the oil is hot, add the garam masala and cayenne powder, if used, and let it sizzle in the hot oil for 30–45 seconds.

Step 3

Toss coat the vegetables in the bloomed spice mixture and season liberally with salt and pepper.

Step 4

Add the yellow lentils and then pour in 6 cups of water or vegetable stock. Bring it to a boil and then reduce heat to low. Cover the stew and simmer for 20–30 minutes or until the lentils are tender. Add the remaining 2 cups of water or stock if the liquid absorbs too quickly while simmering.

Step 5

Melt the vegan butter into a small saucepan. Once bubbly, add the fenugreek, cumin, and black mustard seeds and cook, constantly stirring, for 1 minute. Once the mustard seeds begin to pop, turn off the heat and immediately pour it into the lentil stew. You'll hear lots of beautiful sizzling noises!

Step 6

Divide the stewed lentils between bowls and serve with cooked basmati rice or naan and cilantro leaves.