Red Lentil Dhal

Red lentils don’t need soaking and are the fastest cooking type of lentils, so they are a great variety to keep.

• 250g of red lentils
• 2 tablespoons of extra virgin olive oil
• 2 cloves of garlic, crushed or 2 tsp minced garlic
• 1 teaspoon of grated or minced ginger
• Half teaspoon minced red chilli (optional)
• 1 large onion, halved and sliced thinly
• Half teaspoon group turmeric
• 1 tsp garam masala
• 3 cups of water
• Plain Greek yoghurt and fresh coriander leaves to serve (optional)

1. Place the lentils in a strainer and rinse well in cold water, leave to drain.
2. Heat the oil and fry the onion, chilli, garlic and ginger until the onion is soft and golden.
3. Add the turmeric and garum masala and stir well.
4. Add the lentils and fry for around 30 seconds to a minute before adding the water.
5. Bring to the boil and reduce the heat to a low simmer.
6. Stir, cover then cook for around 15 minutes or until the lentils are tender but still holding their shape.
7. Stir well then continue to cook until the lentils become soft and the consistency becomes like a porridge.
8. Remove lids and cook further if the dhal is too runny.
9. Top with Greek yogurt and fresh coriander leaves to serve.