Lentil Dahl (don't know if this is at all tradtional but we like it, serves 4)
250g spilt red lentils (that's a bit of a guess)
1 large onion chopped
About 3/4s pint of vegetable stock (you may need more)
2 teaspoons of turmeric
1 teaspoon of cumin powder
2 teaspoons of coriander
finely chopped fresh garlic
Tin of tomatoes
Fry the onions and garlic gently in a good dollop of olive/sunflower oil. Add spices (according to taste). Add lentils. Add stock and tomatoes. Bring this to a boil and boil for at least 2 minutes, then turn down the heat to a simmer. It will take about 40 minutes to cook, but keep an eye on the pan in case you need to add more stock. The lentils should be soft.
Yummy with rice, naan and mango chutney. We also have it with chips sometimes, or a baked potato.
Lentil Hotpot
(this is very variable depending on what veg you have - can put anything in it really - cauliflower, whatever)
@8 heaped tbsps red lentils
1 large onion
1 tbsp sunflower oil
2 sticks celery
2 carrots (finely diced)
couple of potatoes (cooked, chopped, good for leftover boiled potatoes)
Can of chopped toms
1 and 1/2 pints veg stock
small can sweetcorn
2 chopped garlic cloves
Fry onion and garlic, chuck in vegetables (not sweetcorn, put that in later). Cook until softened a bit. Chuck in lentils. Add stock and do the fast boiling thing. Add tomatoes. Cook for about 40 mins til veg and lentils soft. Add rest of veg (eg., sweetcorn) and cook through. S&P to taste. Usually have this with a big pile of pitta breads - it's very filling.