Spiced Lentils


  • 1 onion, peeled and thinly sliced
  • 1 tablespoon sunflower or groundnut oil
  • 1 tablespoon each ground cumin and coriander
  • ½ teaspoon ground turmeric
  • 250 g (½ lb) red/orange lentils
  • water
  • salt


Fry the onions until soft, and then brown them, but do not let them burn. Remove, and put to one side.

Add the spices and lentils to the pan, and fry for a minute or two. Cover with twice their volume of water, add a pinch of salt, and simmer until the lentils are soft. Serve topped with the fried onions.

If you like a soupy mixture, add more water as the lentils cook.