Prep: 1. Chop onion. Slice carrots into 1/2-inch pieces. Make: 1. Heat oil in a large, heavy bottomed pot or dutch oven. Add onion and 1/4 teaspoon salt and cook until soft, 8-10 minutes. 2. While onion is cooking puree ginger, garlic and 1/3 cup water in a food processor or blender. Add to onions and cook until water evaporates, about 5 minutes. 3. Reduce heat to low, add dry spices and cook until fragrant, about 1 minute. 4. Add lentils and remaining water, stir to combine making sure to scrape any browned pieces from the bottom of the pan. 5. Cover and let simmer for 30 minutes, stirring occasionally. 6. Add carrots and 1 teaspoon salt, stir, re-cover and simmer until carrots are soft and lentils have broken down a bit, about 15-20 minutes. 7. Add spinach, peas, and cilantro and simmer until spinach is wilted and peas are warmed through. 8. If making the optional drizzle, heat oil just before you're ready to serve the stew. Add cumin seeds and red pepper flakes and cook over medium-high heat until fragrant, just under a minute. 9. Serve stew with a drizzle of hot oil.