2 cups small brown lentils, rinsed and drained
1 tsp ginger paste or grated fresh ginger root
3 cloves garlic, minced, or 1-1/2 tsp garlic paste
1 medium onion, diced
1 tsp cumin
1/2 tsp turmeric
1 tsp garam masala
3/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/4 cup fresh coriander leaves or stems, chopped (optional)
In a 3-quart slow cooker, add all ingredients. Stir to combine, and cover with water to within 1 inch of the top of the cooker.
Set to HIGH and cook for 2 hours, or cook on LOW for 4 hours, stirring once or twice during that time and checking that there is sufficient water in the cooker. If the lentils have absorbed most of the water before they finish cooking, add enough water to cover the lentils again.
After the cooking time, taste, and season with salt and cayenne pepper as needed. Add fresh coriander, if you wish, and serve hot. Or, pack into small containers, let cool completely, and freeze.