In your large pot or Dutch oven, heat the olive oil or coconut oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Toss in the grated ginger and crushed garlic, cooking for an additional 2 minutes.
Add the ground coriander, Garam Masala, turmeric, bay leaves, cloves, star anise, and cardamom pods. Stir well to coat the onions, ginger, and garlic, and let the spices toast for about 1 minute.
Add the red lentils to the pot, stirring to combine them with the aromatic mixture.
Pour in the canned tomatoes, coconut milk, and vegetable stock. Stir well to combine all the ingredients and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 to 25 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally.
After simmering, remove the bay leaves, star anise, and cardamom pods. Taste the curry and adjust the seasoning if necessary.
