This quick vegetarian/vegan lentil stew uses red lentils which cook in about 15 minutes. This is the recipe I mostly follow https://www.afghancultureunveiled.com/humaira-ghilzai/afghancooking/2010/01/dal-afghan-soul-food.html-san92

Changes that I have made are reducing the amount of ginger to 1/2 tablespoon, using a tablespoon of toasted cumin seeds instead of powder, adding 1/2 teaspoon of curry powder, and suggesting that the lemon juice is “to taste.”

I like to serve it over rice and raw kale. The kale wilts slightly but still gives a textural contrast. Plus the kale makes it feel like a complete meal.