Steve's spiced red lentils

• 250g split red lentils


• 2 medium onions- finely chopped


• 75g butter


• 6 cloves garlic, finely sliced


• 1 medium carrot, grated


• 2 level tsps whole cumin seds


• 1.5 rounded tsps mustard seeds


• 3 level tsps ground turmeric


• 400ml coconut milk


• 5 thick slices fresh ginger


• 400g ripe tomatoes, roughly chopped


• juice 2 small limes


• fresh coriander


• s&p

1. Fry the onions in half the butter, until soft.


2. Add half the garlic, carrot and whole spices and cook for another 5 minutes.


3. Stir in the turmeric, cook for a couple more minutes.


4. Add the lentils, 275ml water, the coconut milk, tomatoes, ginger and s&p.


5. Bring up to a simmer and cook for about half an hour.


6. Remove from the heat.


7. Heat the rest of the butter until frothing and fry the rest until of the garlic until coloured.


8. Tip into the lentils, and stir in along with the coriander and lime juice.


9. Cover and allow to rest for 10 minutes before serving.


10.