- 100g dried black lentils, soaked overnight – this breaks down certain substances that can hinder digestion, and makes nutrients more available.
- 1 can of red kidney beans, rinsed
- 1 onion, finely chopped
- rapeseed oil
- a small chunk of butter
- 1/2 tbsp grated fresh root ginger
- 1–2 garlic cloves, thinly sliced
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bay leaf
- 1 green chilli, deseeded and thinly sliced (optional)
- a small pot of double cream
- 1/4 tsp garam masala
- a handful of chopped coriander to garnish (optional)
- Boil the lentils in 400ml water until almost tender (check every 15 minutes or so) Meanwhile, fry the onions and chilli until starting to soften, then stir in the fresh ginger, garlic and the spices. Cook over a low heat for a minute or so more to release the flavours, then add 400ml boiling water, plus the cooked lentils and any liquid. Add the beans and bay leaf, simmering for around 20 minutes more until thickened. When creamy and unctuous, stir in as much cream as you like, and season well. Serve in a bowl, dot with a little butter, sprinkle over the garam masala and scatter with coriander.