Sauté the aromatics

• Heat the olive oil in a pan over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and ginger and cook until fragrant.

Bloom the spices

• Add the tomato paste, curry powder, cumin and smoked paprika.
• Stir and cook until the paste darkens slightly and the spices smell fragrant.

Simmer the lentils

• Add the rinsed lentils, coconut milk and vegetable stock.
• Season with salt and bring to a gentle simmer.
• Cook, stirring occasionally, until the lentils are tender and the sauce has thickened.

Serve

• Taste and adjust the salt.
• Serve hot with warm naan bread.