This vegetarian meal is quick, easy and great if you're on a low budget. It packs a lot of flavour - serve it up with freshly made basmati rice for a fragrant, filling meal.

INGREDIENTS

• 1 cup red split lentils (or 1x 400g tin lentils is fine instead - up to you if you want to double the rest of the recipe)
• 1 onion, chopped finely
• 2 carrots, grated (no need to peel)
• 3 tomatoes, chopped (or 1x 400g tin chopped tomatoes)
• 4 cups water or vegetable stock
• 1 handful fresh coriander (or 1 tbsp dried coriander)
• 1/2 tsp mustard seeds
• 1 tsp curry powder
• 1/2 tsp ground cumin
• Olive oil
• Salt and chilli to taste (optional)

METHOD

In a large saucepan, add a drizzle of olive oil over medium heat along with the mustard seeds. Continue to heat until the mustard seeds pop. Add the other spices and cook for a minute until fragrant.

Add onions, when they start to soften, add grated carrot and tomatoes then saute until softened.

Add water or stock, rinse the lentils and add them to the pot. Bring to a quick boil, then reduce heat and let it simmer on low heat for about 30 minutes and mixture thickens.

Add chopped coriander before serving (if using dried coriander, you can mix it into the dhal just before serving).

Add salt and chilli to taste.

Serve with fresh basmati rice.

Image / NZ Real Health