LAST week’s recipe was for a goat or lamb curry with lentils and I’m continuing the theme this week with another warming dish, but this time vegetarian and inexpensive, for this unseasonally cold spring.

I’ve used puy lentils but other sorts can be used. However, just make sure that you follow the preparation and cooking times as described on their packaging.

Ingredients
(Serves four to six as a main course, more as a starter)

  • 250g puy lentils, washed and drained
  • 1 onion, peeled and finely chopped or whizzed in a food processor
  • 4 cloves of garlic, peeled and finely chopped
  • 1 large carrot,peeled and cut into small dice
  • 2 large potatoes, peeled and cut into chunks
  • 2 tblesp garam marsala
  • 1 tblesp turmeric
  • ½ tblesp ground ginger
  • Salt and freshly-ground black pepper
  • A little oil for sauteing
  • Plain yogurt or creme fraiche to accompany

Method

Heat a large heavy-based saucepan, add a little oil and fry the onion, garlic, carrot and potatoes until colouring a little.

Add the spices, along with a couple of pinches of salt, and cook for a further couple of minutes before adding the lentils and cooking for two more minutes while gently turning everything over.

Add enough cold water to just cover the vegetables, bring to the boil and simmer gently for 30 minutes, stirring occasionally.

If necessary, add a little extra boiling water if the the mixture begins to get too dry but the objective is to end up with a relatively dry dish with a covering of sauce clinging to it.

Once the vegetables are cooked, taste and add some black pepper and more salt if necessary.

Spoon into warm serving bowls and offer the yogurt or creme fraiche to go alongside.