I make bulk lentil stew every week as a form of meal-prep. The first step in my ad-hoc recipe is to fry some onions in oil.
If I add spices to these onions after they have cooked a bit, the spices stick to the bottom of the pot, which in turn causes the lentils to stick to the bottom later. It's worse if I try to add potatoes at the same time, which is related to this question.
If I'm making a stew, does it matter at what point I add the spices? Are lentils sticking to the bottom unrelated to the spice stickiness?