It’s cheap, cheerful and easy and goes well with just about any type of curry dish or even simple stir-fries and rice.

Total Time: 30 mins

Servings: 5

Ingredients

• Oil spray or 1 tbsp plain vegetable oil

• ½ tsp of asofoetida – also known as hing. If you can’t find it, use ground fenugreek

• 2 tsp cumin seeds

• 2 tsp black or brown mustard seeds

• 3 cloves garlic, crushed

• 1250ml/5 cups water (add more if necessary)

• 300g/1½ cups red lentils or other dahl, washed in a sieve

• 2cm/1 inch fresh ginger, grated

• 2 tsp vegan bouillon powder, eg Marigold red or purple tub or a vegan stock cube

• 3-4 tbsp lemon juice, fresh or bottled

• ½-1 tsp salt or to taste

Optional
Added spinach, chard or kale. This adds lovely taste and lots of useful nutrients, especially the kale. Spinach can be fresh or frozen, 4-5 lumps frozen or one regular bag of fresh baby leaf spinach. If using baby leaf, no need to chop but if using the tastier, larger leaves, chop them roughly. Alternatively, a couple of handfuls of chopped kale or chopped chard will do nicely.

Method

1. Using the oil spray or oil, gently fry the spices until the mustard seeds start to pop, then add the garlic, making sure you stir it so that it doesn’t burn – it will taste bitter. If the mixture starts to catch, add a splash or two of water.

2. Now add the rest of the water, the washed lentils, the ginger and the bouillon/stock cube.

3. Bring to the boil then reduce to a simmer. Cook for 15-20 minutes, or until the lentils are soft and the mixture resembles a thick soup. Red are the quickest, followed by moong. Other types take longer. Add more water if it starts to stick. If you’re using the spinach/chard or kale option, add this about 5-7 minutes before the end of cooking.

4. Once the lentils have cooked, add the lemon juice to taste – and add extra salt if desired.

Credit: Viva Vegan Recipe Club