Prep the base: Heat oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 5–7 minutes, stirring, until soft and lightly golden.

Add aromatics: Stir in garlic and ginger. Cook 30–60 seconds until fragrant. Don’t let them brown.

Bloom the spices: Add curry powder, cumin, turmeric, smoked paprika, and red pepper flakes. Stir for 30 seconds to release their oils and deepen flavor.

Combine the core ingredients: Add lentils, diced tomatoes (with juices), coconut milk, and broth. Stir well and bring to a gentle simmer.

Simmer until tender: Reduce heat to low-medium. Cover partially and cook, stirring occasionally, until red lentils are soft and creamy, about 18–22 minutes. If using brown or green lentils, simmer 30–35 minutes and add more broth as needed.

Season and brighten: Stir in salt, black pepper, and lime juice. Taste and adjust—add more salt for savoriness, more lime for brightness, or a pinch of sugar if your tomatoes are very acidic.

Add greens (optional): Fold in spinach or kale. Simmer 2–3 minutes until wilted and tender.

Adjust consistency: For a thicker curry, simmer uncovered a few extra minutes. For a looser curry, splash in more broth. It should be saucy and scoopable.

Portion for meal prep: Let the curry cool slightly. Divide into 4–6 containers with rice or quinoa if using. Top with cilantro if you like.

Store: Seal and chill. See storage notes below for best results.