Step 1

Place the lentils in a fine mesh strainer and rinse under cold running water, then pick through to remove any stones.

Step 2

In a medium saucepan over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and ginger and cook, stirring, until aromatic, about 30 seconds. Stir in the cumin, salt, pepper and turmeric until incorporated. Add the lentils and tomato paste and stir to combine and warm everything through. Add the broth and cinnamon stick and bring to a boil. Reduce the heat so the liquid is at a low simmer, cover and cook until the lentils are tender and the liquid is saucy, about 35 minutes.

Step 3

Discard the cinnamon stick, then use the back of a spoon to smash the garlic cloves and then stir them into the lentils. Taste, and season with additional salt, if desired.