EVERY WEEK TOMATO LENTILS
SERVES 4
1 tsp black mustard seeds
2 tbsp neutral oil
1 large onion, chopped
30g coriander
4 garlic cloves, minced
3cm piece of ginger, peeled and minced 1/2 tsp chilli flakes
1 tbsp curry powder
8 curry leaves
400g tin chopped tomatoes
200g split red lentils, well washed
1/2 lemon, juiced rice, naan or pappadams, to serve
1 Set a large pan over a medium heat, add mustard seeds and let them start to pop. Add oil and onion and cook for about 10 minutes, until soft and starting to caramelise. 2 Meanwhile, cut stems off coriander, discard any particularly thick, tough ones and finely slice the rest. Set leaves aside for later. 3 Add coriander stems, garlic and ginger to onion and cook for a couple of minutes. Stir in chilli flakes, curry powder and curry leaves and let the fragrance hit you. 4 Pour in tomatoes, then fill tin with water and add this too. Finally, mix in lentils and a teaspoon of salt. Bring to a bubble, lower heat and cover with a lid. Simmer for 25 minutes. 5 Leave to cool just a little before stirring in lemon juice. Taste for seasoning – a pinch of sugar may be needed to bring out the flavours. Sprinkle over coriander leaves to serve, with rice, naan or pappadums. 450g beef or lamb mince 1 heaped tbsp tomato paste 1 heaped tbsp pine nuts, toasted 1 heaped tsp ground sumac 1 heaped tsp smoked paprika
3/4 tsp ground allspice
3/4 tsp fine sea salt
3 tbsp finely chopped parsley 4 large pita breads olive oil, for brushing pomegranate molasses, to serve
1 Mix together minced meat, tomato paste, pine nuts, spices, salt and parsley. 2 Cut pita breads down one side and spread filling in each in a thin and even layer. Brush the outsides with olive oil. 3 Heat a griddle pan to medium-high. Grill pitas, pressing down with a spatula and flipping occasionally. A quarter turn in the