Serves 6   INGREDIENTS

500g red lentils, rinsed well and drained
1 brown onion, peeled and finely chopped
1 clove garlic, peeled and extra finely chopped, or minced
1 vegetarian stock cube
Sea salt
Approximately 1½ litres purified water
1-2 teaspoons (depending if you prefer it stronger or mild) madras or mild curry paste
A sprig of coriander (cilantro), steamed organic basmati rice, and pappadams, to serve

METHOD Place lentils, onion, garlic, stock cube and a generous pinch of salt in a medium saucepan. Top up with water until saucepan is about ¾ full.

Turn gas to high and bring to the boil; stirring often.

Boil rapidly stirring frequently for approximately 10 minutes.

Place lid on pot, and reduce heat to very low, so the dahl just simmers. Simmer a further 10-15 minutes stirring occasionally until dahl is thick and lentils are cooked through. Season to taste with extra salt if necessary.

To serve, place on a bed of steamed organic basmati rice and sprinkle with fresh chopped coriander.