If time permits, soak lentils in plenty of water for a few hours. Cube the potato and carrot, and cut onion into thin slices. Mince the garlic and ginger.

Heat oil in a deep sauce pan or pot. Add the onions, minced garlic and ginger and sauté on medium low until soft and starting to turn golden (about 10-15 minutes)

Add 1 tablespoon curry powder (add 1/2 to 1 Tablespoon more for extra so iciness) and stir in for 1 minute until fragrant.

Add 1 tablespoon tomato paste and mix in with onions and spices.

Add the lentils, potatoes, carrots and cinnamon stick (if using) to the pan. Pour in enough water (I use the water from soaking lentils) or vegetable broth to completely cover the lentils & veggies.

Bring everything to a boil then turn to low heat. Cover with lid and simmer for 30-45 until soft.

When lentils are soft, mix in 1/2 tsp salt, taste and add more if needed. I added 1 tsp in total. Fold in some chopped chives or cilantro and serve with steamed rice or Indian bread like naan.