Heat the oil in a large pot over medium heat until shimmering. Add cumin seeds and cook for about 30 seconds until fragrant and slightly toasted, releasing a warm aroma.
Add the chopped onion and minced garlic to the pot. Sauté, stirring often, until the onion becomes translucent and starts to turn golden, about 5 minutes. The kitchen will fill with a sweet, savory smell.
Stir in the curry powder and cook for another minute, allowing the spices to toast lightly and release their aroma, making the oil fragrant and redolent of warm spices.
Pour in the canned tomatoes and stir well, scraping up any browned bits from the bottom of the pot. Let the mixture simmer gently for 5 minutes until it thickens slightly and the flavors meld together.
Add the rinsed red lentils, chopped carrots, and bell peppers to the pot. Stir to coat everything evenly with the tomato-spice mixture, then pour in the coconut milk and stir again.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and let simmer for about 20-25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened to a creamy consistency. Check and season with salt to taste.
Once the lentils are soft and the flavors have melded, remove the pot from heat. Taste and adjust salt or spice if needed, then sprinkle with chopped fresh cilantro for a burst of herbal freshness.
Serve the vibrant, creamy curry hot over rice or with warm naan bread for a complete, satisfying meal. Enjoy the comforting aroma and rich flavors in every spoonful.
