2 tablespoons olive oil or vegan butter 1 onion, finely chopped a large thumb-sized piece of fresh ginger, peeled and finely chopped 4 garlic cloves, finely chopped 1 teaspoon sugar 2 teaspoons cumin seeds 1 teaspoon coriander seeds 2 teaspoons ras el hanout* 1 1/2 cups brown lentils, rinsed and drained a large bunch of fresh coriander/cilantro, finely chopped 1/2 tsp sea salt and freshly ground black pepper Top with chutney, raita, and cilantro

Heat oil, stir in the onion, ginger, garlic and sugar and sauté for 3 minutes until they soften and begin to color. Add the cumin and coriander seeds and cook for a further 2 minutes Stir in the ras el hanout and toss in the lentils, making sure they are thoroughly coated. Pour in enough water to cover the lentils by about 1 inch and bring to boil. Reduce the heat, put on the lid and simmer gently for about 35 minutes, until all the liquid has been absorbed.

Makes about 4 cups. Per 1 cup: Calories 335, carb 51, Protein 18, Fat 8, Sodium 216, Fiber 8

Rase el hanout* 1 teaspoon black peppercorns 1 teaspoon cloves 1 teaspoon aniseed seeds 1 teaspoon nigella seeds 1 teaspoon allspice berries 1 teaspoon cardamom seeds 2 teaspoons ground ginger 2 teaspoons ground turmeric 2 teaspoons coriander seeds 2 pieces mace 2 pieces of cinnamon bark 2 teaspoons dried mint 1 dried red chilli/chile