Curried Red-Lentil Stew with Vegetables

Ingredients

• •6 tablespoons vegetable oil
• •1 medium onion
• •1¼ teaspoons salt
• •1 piece fresh ginger
• •5 cloves garlic
• •5⅓ cups water
• •1½ teaspoons curry powder
• •¾ teaspoon ground turmeric
• •½ teaspoon ground cumin
• •1 cup red lentils
• •3 medium carrots
• •3 cups spinach leaves
• •1 cup frozen peas
• •½ cup fresh cilantro
• •¼ teaspoon cumin seeds
• •¼ teaspoon dried hot red-pepper flakes
• •to taste accompaniments

Cooking Instructions

1. 1.

   Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.

   10 min

2. 2.

   Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.

   55 min

3. 3.

   Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.

   3 min

4. 4.

   Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.

   1 min