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SERVES 4
3 garlic cloves, crushed
320g/11oz onion, finely chopped
2 tbsp sunflower oil
½ tsp turmeric
½ tsp ground ginger
2 tsp ground cumin
3 red chillies, deseeded and chopped
280g/10oz/heaped 1 cup red lentils
400ml/14fl oz/1⅔ cups coconut milk
320g/11oz carrots, grated
juice of 1 lemon
salt and freshly ground black pepper
chopped coriander, to scatter
rice or naan breads, to serve
Gently fry the garlic and onion in the oil for 4 minutes, then stir in the spices and chillies. Add the lentils, coconut milk, carrots and 600ml/21fl oz/2½ cups water. Bring to the boil, then simmer gently for about 30 minutes until the lentils are tender, stirring occasionally and more frequently toward the end of the cooking time, and adding a splash more water if needed. Season with salt and pepper and squeeze in lemon juice to taste. Scatter with coriander and serve with rice or naan breads.