Chop the onion, dice the potato, mince the garlic and ginger.
Heat a pot to medium heat with the oil. Add in the onion and potato. Season with a touch of curry and salt. Sauté for 3-4 minutes.
Add in the pepper and the ginger. Sauté for another 2 minutes. Then add in the garlic, a touch more salt and curry. Sauté for about 1 minute. Add in the lentils and coat.
Next, add in water and the tomatoes. Stir, season with more curry, cover and simmer for 15-20 minutes. Wait to add more salt until the end.
Taste to see if the lentils are soft. If so, add in a touch more salt and adjust the curry seasoning to your liking. Serve with some warm brown or wild rice - or keep it low carb and serve with cauliflower rice.