Everyday lentils

Ingredients

• 1 tsp black mustard seeds
• 2 tbsp neutral oil
• 1 large onion, chopped
• 30g coriander, stems and leaves chopped separately
• 4 garlic cloves, chopped
• 3cm ginger, very finely chopped (1 tbsp)
• 1/2 tsp chili flakes
• 1 tbsp curry powder
• 8 curry leaves
• 400g tinned tomatoes
• 200g red slit lentils, washed
• 1 tsp salt
• juice from half a lemon
• a pinch of sugar

Instructions

1. Toast the mustard seeds in a large pot over medium heat. Then add oil and onions. Cook until they are soft and starting to brown.
2. Add coriander stems, garlic and ginger and fry for a few minutes. Next stir in the chili flakes, curry powder and curry leaves.
3. Now add the tinned tomatoes, fill the empty tin with water and also add it in. Mix in the lentils and salt and bring to a boil. Once boiling lower the heat and simmer for 25 minutes with the lid on.
4. After letting everything cool, stir in the lemon juice and sugar. Serve with coriander leaves.