Red Lentil Dhal With Turmeric Pitta

Rinse the lentils until the water runs clear. Add them to a deep saucepan with 600ml of water and bring to the boil. Add the lid, reduce the heat and simmer for ten to 15 minutes until soft.

Meanwhile, on a medium heat in a deep casserole dish or frying pan add the oil and fry the onion for eight minutes until soft.

Finely chop the garlic and ginger and add to the pan with the onions. Fry for two minutes, then add the spices to the pan and heat for a further minute.

Add the tin tomatoes (if using plum make sure you break them up first) to the pan and simmer for ten minutes. The tomato juice should start to evaporate and look like a thicker pasta sauce.

Add the lentils to the tomato pan, make sure you use a sieved spoon to scoop the lentils out if there is still liquid in the pan. You can alter the thickness by adding more water.

Stir through chopped fresh coriander (leaves and stalks) and simmer on a low heat for eight minutes.

Serve the dhal with a large handful of spinach leaves, fresh coriander and toasted Food Doctor Turmeric Pitta bread.