Serves 6-8 people very generously

Ingredients

500g/1lb red lentils, soaked and rinsed

250g/½lb white (Spanish) onions, peeled, chunky diced

2 red onions, peeled, diced

60g/2oz ghee, butter, clarified butter or 3 tblsp vegetable oil

6 cloves of garlic, finely chopped or blitzed

1 red chilli, deseeded, finely chopped (alter according to your heat tolerance!)

120g, or 4 fat inches ginger, grated or blitzed with skin on

1 packet of Green Saffron Red Lentil Dahl Spice Mix

800ml/2 tins tomatoes, chopped

1tblsp sugar

400ml/1 tin coconut milk

600ml/1 pint vegetable stock (or water)

Juice of 1 lime

Coriander, finely chopped

How to make your meal

  • Soak the lentils for about 10 minutes.

  • Meanwhile, heat the ghee, butter (or clarified butter, oil) in a large casserole dish or saucepan on medium and sweat the onions, garlic, chilli and ginger together.

  • Next, add the packet of Red Lentil Dahl Spice Mix and fry for a couple of minutes.

  • Add the tins of tomatoes, sugar and coconut milk and simmer for about 5 to 10 minutes, stirring occasionally.

  • Rinse the red lentils well and add to the pot. Simmer, adding the stock (or water) bit by bit as it’s absorbed. Stir occasionally to prevent it from sticking. Cook on a medium heat for about 15 to 20 minutes.

  • Stir in the lime juice, sprinkle with fresh coriander and serve immediately with mounds of basmati rice and riata or Indian breads.

    • Green Saffron is based in Midleton, Co Cork. Visit www.greensaffron.com for information on Green Saffron's spice mixes and more recipes