• 4 oz (112 g) lentils
• 1 large onion, sliced
• 1 large green or red pepper, seeds removed and de-pithed, cut into small strips
• 4 cloves of carlic, crushed
• 4 oz (112 g) mushrooms, sliced
• 2 large carrots, sliced
• 1 lb (450 g) tomatoes, chopped
• 2-3 tablespoons of olive oil
• Small pot of plain yoghurt
• Salt and black pepper
• 1 teaspoon ground cardamom
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 teaspoon crushed dried chilli or chilli powder
• 1 teaspoon grated root ginger

Method:

1. Cook the lentils gently on the hob in about ½ pint (285 ml) of water for ½ an hour. Drain.
2. Put the oil into into a large frying pan and heat.  Add the spices, onion,  pepper and garlic and cook for 5 minutes.
3. Add the mushrooms and carrots and continue cooking for another 5 minutes.
4. Add the drained lentils and tomatoes, stirring well to mix everything together.
5. Season with salt and pepper, cover the pan and leave the whole lot to simmer gently for 10 minutes.
6. Remove the lid and allow the sauce to reduce slightly for 5 minutes.
7. Stir in the yoghurt, allow it to warm through, and then serve immediately.

Goes well with brown rice.