• 125gRed lentils
• 125gYellow lentils
• 1Onion (Finely chopped)
• 3Garlic coves (Crushed)
• 1TbspGrated ginger
• 400gTinned tomatoes
• 750mlVegetable stock
• 1tspTurmeric
• 2tspGround cumin
• 1tspGround coriander
• 2tspGaram masala
• 1/2tspChili flakes
• 1/2tspSalt
• 1/2Lemon (Juiced)
• Fresh coriander
• Nigella seeds (Optional)

Instructions

1. 1

   Rinse the lentils thoroughly until the water runs fairly clear.

2. 2

   Put the onion in a large saucepan with a splash of water. Cook for 5–7 minutes, adding more water if it starts sticking.

3. 3

   Add garlic, ginger and all the spices except the garam masala. Cook for 30–60 seconds.

4. 4

   Add the lentils, tomatoes and stock. Bring to the boil, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally. Add a little water if it becomes too thick.

5. 5

   Stir through the garam masala and lemon juice. Season to taste. Add coriander and a little extra chilli if you like it hot.