Red Lentil Dal

1. Tip the lentils into into a large bowl and cover with cold water. Set aside to soak for 30 mins. Fill and boil your kettle.

2. Drain the lentils and tip them into a large pan. Add the curry powder and crumble in the vegetable stock cube. Pour in 1.25 ltrs hot water and add a pinch of salt. Bring to the boil, then turn the heat down to low. Use a large, flat spoon to skim off any froth. Pop on a lid. Simmer the lentils for 45 mins, checking occasionally and skimming off any additional froth, till the lentils are thick and very tender. They should still be a bit soupy. If they start to dry out, add more water and turn the heat down again.

3. Meanwhile, peel and finely slice 4 garlic cloves. Finely slice the chillies. Pick the coriander leaves off their sprigs.

4. Taste the lentils and add a pinch more salt, if you think they need it. Ladle the dal into a warm serving dish.

5. Place a frying pan on a medium-high heat. Add 3 tbsp oil. Add the garlic and chillies and fry, stirring, for 2 mins till the garlic and chillies are crisp. Spoon the garlic and chillies over the lentils. Garnish with the coriander and serve.

6. Get Ahead
The dal can be made the day before you want to serve it. Let it cool, then transfer to an airtight tub and store in the fridge.

7. Love Your Leftovers
Any leftover dal will keep in the fridge for up to 3 days. Reheat on the hob, adding an extra splash of water or vegetable stock to loosen it, if necessary.