SPICED RED LENTILS

Shopping list

• 9 oz split red lentils

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• 2 medium onions — peeled and finely chopped

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• 3 oz butter

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• 6 cloves garlic — peeled and thinly sliced

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• 1 medium carrot — peeled and coarsely grated

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• 2 level teaspoons whole cumin seeds

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• 1.5 rounded teaspoons whole black or yellow mustard seeds

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• 3 level teaspoons turmeric

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• 1 400 ml tin coconut milk

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• 4.5 slices ginger — thick, unpeeled

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• 14 oz fresh ripe tomatoes — peeled and roughly chopped

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• 1 large lime juice — or 2 small limes

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• 15 g pack fresh coriander — chopped

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• salt — and freshly ground black pepper

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Step by step

1. 1

   Fry the onion in half of the butter until pale golden in colour.

2. 2

   Add half of the sliced garlic, all of the carrot and the whole spices. Cook for 5 mins.

3. 3

   Blend in the turmeric and cook for a further 2- 3 minutes.

4. 4

   Add the lentils and 10 fl oz (275 ml) water, add the coconut milk, ginger and the tomatoes.

5. 5

   Add 1 heaped teaspoon of salt and add pepper to taste.

6. 6

   Bring to the boil slowly and simmer very gently, uncovered, stirring occasionally for 30- 40 mins or until the lentils are tender and have all but dissolved into the liquid.

7. 7

   Remove from the heat.

8. 8

   Melt the remaining butter in a small pan and when it begins to froth fry the rest of the garlic until a little coloured, then tip this into the lentils, stirring as you go.

9. 9

   Add the lime juice and coriander to taste and if necessary additional salt and pepper.

10. 10

    Cover the dish and leave for ten minutes to stand.

11. 11

    Remove the ginger before serving.