Dhal

• ½ lb small orange lentils
• 1 clove of garlic
• 1 onion

Cover the lentils (they don’t need soaking) with double their volume of water. They will cook quite quickly and absorb most of it. In another pan, fry the onion and garlic lightly in the butter until transparent. Add the tomato purée, spices and some salt. Stir. Add the lentils, which should not be too runny. Mix all well together and cook until the flavours are absorbed by the lentils (5-10 mi