Rinse 1 cup of lentils under cold water until water runs clear. In a saucepan, add rinsed lentils and cover with water, bring to boil, then reduce to simmer. Cook for 20-25 minutes until tender, then drain and set aside.

In a large bowl, combine cooked lentils with chopped vegetables. Sprinkle in preferred spices and mash mixture until fully integrated, keeping it slightly chunky.

Take small portions of lentil mixture and roll into balls the size of golf balls. Place shaped balls on a parchment-lined baking sheet.

In a skillet, heat a tablespoon of oil, sauté chopped onions until soft, then add minced garlic and grated ginger. Toast spices in the pan for 1-2 minutes until fragrant.

Stir in 1 cup of coconut milk or vegetable stock, bring to a gentle simmer, and let bubble for 5-7 minutes.

Carefully place lentil balls into the simmering sauce, cover skillet and let simmer for 15-20 minutes, stirring halfway through.

Remove from heat and let sit for a few minutes. Garnish with fresh herbs and serve hot with rice or crusty bread.