Ingredients:

• 500g red lentils

• 1 tsp groundnut oil

• 1 red onion (2/3 finely chopped, 1/3 finely sliced)

• 3 garlic cloves, finely chopped

• 10 cherry tomatoes, quartered

• 3 tsp cumin seeds

• 3 tsp turmeric

• 1 tsp garam masala 

• 1 tsp ground coriander

• 1 tsp chilli flakes or 1 or 2 fresh, mild-ish chillies, deseeded and finely chopped.

• 1 inch of fresh ginger, finely chopped or grated

• Handful of pomegranate seeds

• Handful of shelled pistachios (unsalted)

• Handful of fresh coriander, roughly chopped

​Method:

• Put the lentils in a large pan and pour water until it's an inch over the level of the lentils. Bring to the boil and then reduce to a simmer until it's the consistency of slack porridge. 

• Toast the cumin seeds in a dry pan until they're giving off a heady scent, but don't let them burn. It really won't take long!

• In the oil, gently cook the onion and garlic until translucent, before adding the tomatoes. 

• Once the lentils are cooked through and tender, add the dried spices, the ginger and the onion, garlic and tomatoes.

• Mix well and leave to cool slightly, letting the flavours meld together. 

• Serve topped with fresh coriander, or parsley if you're a coriander-phobe, pistachios for crunch, pomegranate for sweetness, and sliced onion for sharpness.

​

This dish is traditionally served as the core of a meal, but we sometimes like to top it with grilled turkey, chicken or white fish.