Step 1

Heat 1½ tablespoon olive oil in a large pot. Add 1 medium onion (chopped) and fry it gently for 3 minutes. Add 2 cloves garlic and 1 inch ginger (both grated) and fry 1 more minute.

Step 2

Now add 2 teaspoons curry powder, 1 teaspoon cumin, ⅓ teaspoon red pepper flakes, 1 teaspoon turmeric powder, and 1 teaspoon coriander, and toast the spices while stirring for a short minute.

Step 3

Add 2 cups vegetable stock, 1 small can (15-ounce) crushed tomatoes, 1 small can (14-ounce) coconut milk, 1 cup red lentils (rinsed with water), then season with 1 teaspoon salt and ⅛ teaspoon black pepper.

Step 4

Stir well, cover with a lid, bring to a boil, then remove the lid and simmer until the lentils are cooked - about 20 to 30 minutes.Stir occasionally and add more broth to reach your desired consistency.

Step 5

Stir in 1 teaspoon garam masala and serve the lentil curry on basmati rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley) and optionally a dollop of yogurt.