Curried Red Lentil Stew with Vegetables

Ingredients

• 6 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 1/4 teaspoons salt
• 1 (2- by 1-inch) piece peeled fresh ginger, quartered
• 5 large garlic cloves, coarsely chopped
• 5 1/3 cups water
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 cup red lentils, picked over and rinsed
• 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
• 3 cups chopped trimmed spinach leaves (3 ounces)
• 1 cup frozen peas (not thawed)
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon dried hot red-pepper flakes
• Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs

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