Basic lentils

PREP: 10 MINS

COOK: 45 MINS

MAKES 6 PORTIONS

Ingredients

2 tbsp coconut oil

2 onions, chopped

4 garlic cloves, chopped

large piece of ginger, chopped

300g red split lentils

1 tsp turmeric

2 tomatoes, roughly chopped

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp black mustard seeds

1 lemon, juiced

Method

Melt 1 tbsp coconut oil in a large saucepan.

Add the onion and a pinch of salt, and cook for 8 mins.

Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water.

Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.

Heat the rest of the oil in a frying pan. When it’s very hot, add the spices and fry for a min or so until fragrant, then stir them through.

Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches.