Serves 4

  • 250g red lentils
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon fine sea salt
  • 2 tablespoons sunflower oil
  • 1 teaspoon cumin seeds
  • 1 onion, halved and sliced

Put the lentils with 800ml cold water and bring to the boil. Skim off any scum. Add turmeric & salt. Simmer for about 15 minutes, stir or whisk vigorously now and then until lentils are broken down, until it is like a thin porridge. Keep warm.

Heat oil (medium heat), fry cumin seeds until brown and fragrant. Add onion and fry briskly until golden or a bit burnt. Tip onto lentil mix, cover and wait 5 minutes before stirring all together. Season, serve with coriander, parsley or mint.

Hugh Fearnley-Whittingstall

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