Place the whole brown lentils in a fine-mesh sieve and rinse under cold running water until water runs clear. Pick through the lentils and remove any small stones or debris.

Simmer lentils

In a heavy-bottomed pot, combine the rinsed lentils, 6 cups water, 2 cups vegetable broth, and 1 bay leaf. Bring to a gentle boil over high heat, then reduce heat to maintain a simmer. Partially cover and cook for 20 minutes before adding vegetables (see below).

Aromatics & spice base

Heat fat and sweat onion

While lentils begin to simmer, heat 3 tablespoons olive oil and 1 tablespoon butter in a skillet or the same pot over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and just beginning to brown at the edges, about 6–8 minutes.

Add garlic and ginger

Add the minced garlic and grated ginger to the softened onion. Cook for 1–2 minutes, stirring constantly, until fragrant but not browned.

Bloom spices

Stir in 1 teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika (if using), 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Cook the spice mixture for 30–60 seconds to bloom the flavors, stirring to coat the aromatics.

Combine with lentils

If you cooked the aromatics in a separate skillet, transfer the onion-spice mixture into the pot with simmering lentils. Stir to combine. If in the same pot, simply continue to the next step. Maintain a gentle simmer.

Vegetables & finishing

Add vegetables

Add the diced carrot and diced tomato (or 1/2 cup crushed canned tomato) to the pot with the lentils about 20 minutes into the lentil simmer (or immediately if using pre-softened aromatics). Stir, cover partially, and continue to simmer until the lentils are tender but hold their shape, about 15–25 more minutes. Total cooking time for whole lentils should be about 35–45 minutes depending on age of lentils.

Adjust consistency

If the stew becomes too thick during simmering, add up to 1 cup additional hot water or broth, 1/4 cup at a time, until you reach a hearty but spoonable consistency. Remove and discard the bay leaf.

Finish and season

Stir in 2 tablespoons fresh lemon juice, 1/2 cup chopped cilantro (or parsley), and 1/4 teaspoon red pepper flakes if you want a little heat. Taste and adjust salt, pepper, or lemon as needed.

Rest and serve

Let the stew rest off the heat for 5 minutes to allow flavors to meld. Serve hot with extra cilantro and a lemon wedge on the side. The stew keeps refrigerated for up to 4 days and freezes well.