Italian-style red lentil dahl with tomato and basil

Ingredients

For 1 serving

• Red lentils70 g
• Basmati rice40 g
• Canned peeled tomatoes150 g
• Onion40 g
• Garlic1 clove
• Basil6 g
• Extra virgin olive oil2 teaspoons
• Turmeric1 teaspoon
• Cayenne pepper1 pinch
• Saltto taste

Method

1. Rinse the red lentils in a sieve until the water runs almost clear. Chop the onion and garlic. Put a small pan of water on for the rice.
2. Heat the oil in a saucepan over medium heat and fry the onion and garlic for 3–4 minutes, until the onion is translucent; add the turmeric and chilli powder and stir for 30 seconds, until fragrant.
3. Add the lentils, the peeled tomatoes crushed with a fork and two glasses of water; bring to the boil and cook over medium-low heat for 20 minutes, stirring often, until the lentils have broken down into a thick cream. Add hot water if it gets too dry.
4. Meanwhile, when the water boils, salt it and cook the basmati rice for 12 minutes, until tender and fluffy; drain.
5. Salt the lentils and, off the heat, add the basil torn by hand.
6. Serve the dahl alongside the basmati rice.