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225 gms brown lentils
2 large onions, peeled and chopped
2 cloves garlic, crushed
50 gm butter
2 teaspoons ground coriander
2 teaspoons ground cumin
Juice of ½ lemon
Sea salt to taste
Freshly ground pepper
Soak the lentils for a few hours in cold water, then rinse them and put them in a saucepan with water just covering them. Simmer until tender. Drain.
Fry the onion and garlic in the butter for about 5 minutes, then add the coriander and cumin and cook for a further 5 minutes. Stir the onion and spices into the cooked lentils and flavour with the lemon juice, sea salt and freshly ground pepper.
Other vegetables such as capsicums and mushrooms can be added: just fry them up with the onions.