Easy Vegan Yellow Lentil Stew

Sauté the vegetables:
1 Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the onions and sauté for 5–6 minutes or until they begin to soften. Next, add the carrots and potatoes and sauté for 5–6 minutes.
2 Create a well in the middle of the vegetables and add the remaining 1 teaspoon of oil. Once the oil is hot, add the garam masala and cayenne powder, if used, and let it sizzle in the hot oil for 30–45 seconds.
3 Toss coat the vegetables in the bloomed spice mixture and season liberally with salt and pepper.
Simmer the yellow lentils:
5 Add the yellow lentils and then pour in 6 cups of water or vegetable stock. Bring it to a boil and then reduce heat to low. Cover the stew and simmer for 20–30 minutes or until the lentils are tender. Add the remaining 2 cups of water or stock if the liquid absorbs too quickly while simmering.
Sizzle the spices (optional):
7 Melt the vegan butter into a small saucepan. Once bubbly, add the fenugreek, cumin, and black mustard seeds and cook, constantly stirring, for 1 minute. Once the mustard seeds begin to pop, turn off the heat and immediately pour it into the lentil stew. You'll hear lots of beautiful sizzling noises!
To serve:
9 Divide the stewed lentils between bowls and serve with cooked basmati rice or naan and cilantro leaves.