…and is very, very easy.
- cherry tomatoes
- 140g red lentils
- 3 tsps nigella seeds
- 500ml boiling water
- 1 heaped tsp sea salt flakes
- 1 onion, sliced
- 2 heaped tsps ground coriander
- 2 heaped tsps ground cumin
- glug of olive oil
- 1 lemon, juice only
- coconut cream (if from a tin, use only the solid part, and discard the water)
- Put the cherry tomatoes in an ovenproof/casserole dish. Add the lentils, water and nigella seeds.
- Dress the sliced onion with the cumin, coriander and olive oil and scatter over the tomato and lentils. Season with salt and pepper. Cover with a tight lid and cook until the liquid is absorbed. (This was about 45 mins and then a further 10 mins on the hob).
- When most of the liquid is absorbed, whisk/mash the lentil mixture so that it becomes more mushy. More like a dahl consistency.
- Then add the coconut cream and squeezed lemon juice.
- Give it a final stir and serve with warm flatbread, or naan bread or rice.
The recipe doesn’t state what the garnish is – chopped coriander, maybe? – but we didn’t have any, so no garnish on ours. However, the taste wasn’t affected in any way, especially as the lemon and coconut cream gave it a creamy taste, with a bit of sharpness. Really, really delicious.