1 tbsp vegetable oil
1 onion, peeled, finely sliced
2 garlic cloves, peeled
2.5cm/1in piece ginger, finely chopped
pinch ground turmeric
225g/8oz red lentils
750ml/1 pint 7fl oz warm vegetable stock
salt and freshly ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
4 firm bananas or plantains, peeled, sliced
1 tbsp fresh coriander leaves, for garnish
½ red pepper, seeds removed, finely chopped, to serve
naan bread, to serve
Heat the vegetable oil in a pan and fry the onion, garlic and ginger over a low heat for 8-10 minutes until softened. Stir in the turmeric and cook for a further minute.
Rinse the lentils well, then add to the pan and fry for 1-2 minutes, stirring well to coat in the oil, onion and garlic. Add the warm vegetable stock and bring to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper and add the ground spices. Cook for a further ten minutes, or until the lentils are tender.
A couple of minutes before serving, gently stir in the sliced bananas.
To serve, scatter over the finely chopped red pepper, garnish with the coriander leaves and eat with the naan bread.
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