Sunshine Dahl

Cooking time: 20 minutes

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INGREDIENTS

200g red lentils

750ml water

1 tsp cumin

½ tsp turmeric

1 tsp salt

1 large onion (finely chopped)

20g ghee or butter (vegan: replace with oil, not butter substitute like margarine)

3 tomatoes (chopped)

2 cloves garlic (crushed)

1 tsp ginger (grated)

METHOD

1.) Place the lentils in a pot with the cumin, turmeric, salt and 750ml of boiling water.

2.) Let the lentils simmer in the water until the consistency resembles that of thick cream. If there is extra moisture, you can strain this off through a sieve.

3.) Whilst the lentils are cooking, finely chop the onion, chop the tomato, grate the ginger and crush the garlic. Heat the ghee in a frying pan and add all the ingredients. Cook on a medium heat until the onions are translucent and form a loose paste with the tomatoes.

4.) Combine the lentils (after straining them if needed) with the onion and tomato mixture. Serve with curry and rice, with naan or flat breads, or simply in a bowl with a spoon!