​Method:
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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.
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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!
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In the oil, gently cook the onion and garlic until translucent, before adding the tomatoes.
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Once the lentils are cooked through and tender, add the dried spices, the ginger and the onion, garlic and tomatoes.
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Mix well and leave to cool slightly, letting the flavours meld together.
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Serve topped with fresh coriander, or parsley if you're a coriander-phobe, pistachios for crunch, pomegranate for sweetness, and sliced onion for sharpness.
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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.