Vegan Lentil and Vegetable Curry

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.

Stir in the minced garlic, grated ginger, ground cumin, coriander, and turmeric. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.

Add the crushed tomatoes, vegetable broth, rinsed brown lentils, and diced carrots. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Add the diced zucchini to the pot and continue to simmer uncovered for another 8 to 10 minutes, or until the lentils and carrots are tender.

Stir in the baby spinach and garam masala, cooking for 2 to 3 minutes until the spinach is wilted.

Season with salt and black pepper to taste. Serve warm on its own or paired with whole grains.