Begin by heating oil in a large pot over medium heat. Add chopped onion, garlic, and ginger, sauté until fragrant and translucent—about 5 minutes. This forms the flavor base that makes the curry smell as irresistible as it tastes. Stir often to prevent sticking and ensure even cooking.

Mix in the curry powder, turmeric, cumin, coriander, and chili. Cook for 1-2 minutes to toast the spices slightly, releasing their aroma. Then, add chopped fresh tomato or tomato paste, stirring until it thickens and blends fully into the mixture. This step intensifies flavor and depth.

Add lentils, broth, and simmer: Rinse the lentils and add them to the pot. Pour in vegetable broth and stir well. Drop in a bay leaf, bring everything to a boil, then reduce heat to low. Cover and simmer for about 25-30 minutes until lentils are tender but not mushy. Stir occasionally to prevent sticking and to gauge consistency.

Finish with spinach, coconut milk, and lemon: Remove bay leaves. Stir in the coconut milk and spinach. Cover and cook for another 5-7 minutes until spinach wilts and the curry thickens slightly. Finish by squeezing fresh lemon juice for a tangy punch, balancing the spices and creaminess perfectly. Serve hot and enjoy!