Add curry and cumin and toss to coat. Saute for an additional 1-2 minutes, until spices begin to toast and become aromatic.
Add lentils, vegetable stock, 2 cups of water and salt
Raise heat to high and bring to a boil before covering and lowering to simmer for about ½ hour until lentils are cooked but not too soft. Add water, as needed.
Taste and adjust seasoning with salt and pepper
Recipe by Jackie Ourman at https://jackieourman.com/curry-and-cumin-spiced-lentil-soup/