Red Lentil Curry (from Patrick Holford)

INGREDIENTS

Serves 4
310g red lentils, rinsed and drained
1 medium onion, chopped
4 garlic cloves, chopped
Handful of fresh coriander, chopped
4 tsp vegetable bouillon powder
400g can tomatoes
1 heaped tsp curry powder

METHOD

• Put the lentils in a pan with 600ml water, onion, garlic and bouillon powder. Bring to the boil and simmer for 10 mins.
• Add the tomatoes and curry powder, and stir well. Cover and simmer for another 20 mins, stirring occasionally to ensure it does not stick to the pan.
• If it starts to get too thick, add a little water or if it seems too watery, leave uncovered. Lentils should form a porridge-like consistency.
• Serve in warm bowls with some chopped coriander and a salad on the side.