800g /1lb 12oz canned green lentils, drained

1 tsp ground turmeric

1 tbsp garam masala

1 tsp ground cumin

400g/14oz canned chopped tomatoes

11⁄2 tsp salt

small handful fresh coriander/cilantro, roughly chopped

Method:

1. Heat the oil in a large pan over medium heat, then add the cumin seeds and fry for a few seconds, until they are fragrant and have turned a deep golden brown. Add the onion, garlic, ginger, bay leaf and sliced chilli, and cook, stirring occasionally, for about 8 minutes, until the onions are soft and golden.

2. Add the lentils, ground turmeric, garam masala, ground cumin and chopped tomatoes to the pan and stir to combine. Bring to the boil, then reduce the heat to a lively simmer and cook for 20 minutes, adding a splash of water if the mixture gets too dry, until the lentils are tender. Add the salt to the pan to taste, then stir through the chopped fresh coriander/ cilantro. Serve hot and enjoy!