The first time I made these lentils, I happened to have some leftover carrot salad from the day before which I stirred into my portion of lentils. The mix is so successful that now I plan to have the salad one day, and make enough to have leftovers ready to mix in to the lentils the following day.

The Lentils – this makes four good servings

100 grams yellow lentils

40 grams small white lentils

40 grams red lentils

oil or butter for frying

2 medium sized onions – sliced

4 cloves garlic – finely chopped

fresh ginger roughly 3x2x2 cm – cut into small cubes

fresh green chilli – finely chopped

1 level teaspoon turmeric

2 teaspoons ground coriander

1/2 teaspoon asafoetida

200 gram tin puréed tomatoes

200 grams tomato passata

salt and pepper

Put the lentils in a bowl and pour over enough boiling water to cover. Leave to soak for an hour.

Heat the oil or butter in a deep frying pan and add the sliced onions, garlic and ginger. Fry gently for about five minutes to soften.

Add the chopped chilli and stir to mix.

Once the lentils have had their hour of soaking drain them and add to the pan of onions. Stir to mix in.

Add the turmeric, coriander, asafoetida and the tomatoes. Season with salt. Stir to mix all together.

Bring to a simmer, turn the heat very low, cover and leave to cook for about half an hour. Stir from time to time and add water if the mix is getting to dry.

Once the lentils are cooked add salt and pepper to taste. Serve as they are or with the Ottolengi’s carrot salad which follows, either on the side or mixed in.
Oh and if you were wondering what the little green seeds are decorating the lentils, they are fresh green coriander seeds as my coriander in the veg patch is now going to seed with the warmer temperatures. I can leave the seeds to go brown and dry, but I love the flavour of them, pungent and sweet, so a collect them green, and either use them fresh or freeze them. Enjoy!