Soft red lentils with tomato, turmeric and cumin for a simple evening meal.
200 g dry red lentils 750 ml, plus extra if needed water 2 medium tomatoes, chopped 1 medium onion, finely chopped ½ tsp ground turmeric 1 tsp ground cumin 1 tbsp vegetable oil ¼ tsp, or to taste salt Inspect the lentils, removing any debris, and rinse in a sieve under potable water. Heat the oil in a saucepan over medium heat. Cook the onion for 6 minutes until softened. Add cumin and turmeric and stir for 30 seconds. Add tomatoes, lentils and 750 ml water. Bring to the boil, then reduce to a gentle simmer. Simmer for 20–25 minutes, stirring regularly, until the lentils are fully soft. Add a little water if the dhal becomes too thick or catches on the base. Stir in the salt and taste. Serve hot, with rice or flatbread prepared separately if desired.