Ingredients

Spice mix

2 tablespoons ground coriander

2 tablespoons ground cumin

3 tablespoons garam masala

1 teaspoon chilli powder

1 teaspoon turmeric

Dry spices

1/2 tablespoon cumin seeds

1/2 teaspoon coriander seeds

3 cardamom pods

4 whole cloves

2 Star anise

Sauce

2 Medium onions

6 cloves of garlic

1 thumb size piece of ginger

1 green chillies (deseeded if you don't like it hot)

1/2 lemon

water

2x 400g can chopped tomatoes

1 4oog can coconut milk

Vegetable oil

Handful fresh coriander

250g red split lentils

Sea salt

Method

Start by cooking the lentils to package instructions.

While the lentils are cooking, heat oil over a medium-high heat; once hot add the dry spices and toast for about 30 seconds.

Once fragrant add the onions to the pan with a pinch of salt and cook for about 5 minutes until they are translucent.

Next, add the garlic, ginger and chilli and cook for another minute before adding the spice mix ingredients. Allow to cook for another couple of minutes, stirring to prevent the spices from burning.

Deglaze the pan with the juice from 1/2 a lemon before adding in the chopped tomatoes, and stirring to combine everything together

Simmer until the lentils are cooked, and add them into the sauce along with the coconut milk, and stir everything to combine. Simmer for 30 - 35 minutes. Taste and adjust seasoning, spoon into a serving bowl and top with fresh coriander.