Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Add the broth, tomatoes and their juices, lentils, celery, carrot, garlic, cayenne, 3/4 tsp. salt, and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentils from sticking; skim any foam as necessary. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots, and celery are tender, 35 to 40 minutes. Season to taste with salt.
You can store leftovers in the refrigerator for up to 5 days.
nutrition information (per serving):
8, Fat Calories
70, Saturated Fat
22, Monounsaturated Fat
45, Polyunsaturated Fat
Photo: Scott Phillips