Savory Indian-Spiced Tomato and Lentil Stew with Cilantro Yogurt

Ingredients

• 1 cup brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 can crushed tomatoes, (14 oz)
• 4 cups vegetable broth
• 1 teaspoon salt, or to taste
• 2 cups fresh spinach, roughly chopped

• 1 cup plain yogurt
• 1 cup cilantro leaves, finely chopped
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt, or to taste

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add the cumin seeds and toast until fragrant, about 1 minute.
2. 02
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent, about 5 minutes.
3. 03
   Stir in the coriander powder, turmeric powder, and red chili powder, cooking for another 1-2 minutes to release their aromas.
4. 04
   Add the rinsed lentils, crushed tomatoes, and vegetable broth. Stir to combine and bring to a boil.
5. 05
   Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.
6. 06
   Stir in the chopped spinach and cook for an additional 5 minutes. Season with salt to taste.
7. 07
   While the stew is simmering, prepare the cilantro yogurt by mixing the yogurt, chopped cilantro, lemon juice, and salt in a bowl. Stir until well combined.
8. 08
   Serve the stew hot, topped with a generous dollop of cilantro yogurt.