This makes a mild dhal, enough to serve 2 people. If you want to jazz it up a bit, add additional curry spices.
1 tbsp oil
1 cup red lentils, washed
1-2 garlic cloves
1 can indian flavoured tomatoes
vegetable stock or water
juice of a lemon (optional)
Chop the onion and fry in oil until transparent. Bruise the garlic cloves by pressing down on them with the flat of a knife blade and peel.
Add garlic and lentils to the onion and mix together.
Add the tomatoes and cook gently over a low heat until lentils get mushy (about 30 mins or so). If the dhal starts to dry out, add vegetable stock or water.
Squeeze in the lemon juice and serve with rice – if you want to get fancy, you could sprinkle some coriander over it.