LENTILS WITH TAMARIND SAUCE

SERVES 6–8

Any tinned pulses taste a treat here, particularly chickpeas, lentils and white beans. Serve with rice pilaf or steamed rice for a fantastic combination.

125 ml (4 fl oz/½ cup) light vegetable oil

1 cup thinly sliced red onion

2 teaspoons finely chopped garlic

1 teaspoon ground turmeric

1 teaspoon smoked paprika

250 g (9 oz) tinned chopped tomatoes

1 tablespoon grated fresh ginger

250 ml (9 fl oz/1 cup) tamarind water (see note)

2 x 400 g (14 oz) tinned lentils, drained and liquid reserved

1½ teaspoons garam masala

1 teaspoon ground roasted cumin

sea salt and freshly ground black pepper

4 red Asian shallots, thinly sliced

Heat the oil in a large heavy-based frying pan over medium heat. Add the onion and fry until lightly browned, stirring so it doesn’t stick and burn. Add the garlic and cook for a further 2 minutes. Add the turmeric and paprika and cook for 1 minute. Add the tomatoes and ginger and cook for a further 5 minutes.

Add the tamarind water and the reserved lentil liquid. Simmer the mixture, covered, over low heat for 15–20 minutes.

Add the lentils, garam masala and cumin and cook for 3 minutes or until the lentils are heated through. Check seasoning, place in a bowl and sprinkle with the shallots.

NOTE: Tamarind can be bought either in water form ready to go, or as a pulp where you soak it in hot water then strain.