• 200g red slip lentils

• 1 tin of chickpeas (drained)

• 1 red onion, finely sliced

• 5 cloves of garlic, crushed

• Thumb size piece of ginger, peeled and grated

• 2 tsp turmeric

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1tsp garam masala

• 1/2 tsp chilli flakes (optional)

• 2 dried bay leaves

• 4 tbsp desiccated coconut

• Knob of butter (use vegan butter if you want it to be a vegan recipe)

• Handful of flaked almonds (optional)

• Handful of cherry tomatoes

• Large handful fresh coriander

Method

1. Wash and drain the lentils, then bring them to the boil- covering in water approx 2cm above the lentils- reduce to simmer and cook for around 15-20 mins until softened

2. Whilst they are cooking, in a frying pan, cook the onion, garlic and grated ginger in 3 tbsp olive oil on a medium heat

3. Once softened, add the ground coriander, garam masala, cumin- add additional oil if needed.

4. Optional - add 1/2 tsp of chilli flakes at this stage if you want a bit of a kick!

5. Add the chopped fresh tomatoes and season with salt and pepper- make sure everything is coated in the spices

6. Once the lentils have thickened and soaked up the water, stir in a generous knob of butter and the turmeric- remove from the heat

7. Pour the cooked spice mix into the lentils, stir in the chickpeas and a splash of water if needed

8. Add the bay leaves, coconut and a generous handful of fresh, finely chopped coriander- cook on a low heat for about another 15 mins

9. Serve with a dollop of yoghurt, mango chutney, fresh coriander and toasted almonds!