A really simple, hearty dish, which always helps to keep my curry cravings at bay. I did totally experiment with the croutons, which were OK, but not as exciting as I hoped.

I usually make the dhal as a type of soup, which is a bit more liquid than it should be, but I prefer it that way if I’m having it on it’s own.

Finely chop an onion and a small knob (1cm) of fresh ginger. Add to a pan with some oil with a little butter and saute over a low heat for about 10 mins before adding some finely chopped garlic. Cook for another 5 mins or until soft.

Prepare about a litre of vegetable stock, I quite like that vegetable bouillon, but normal veg stock also works, in a jug or separate pan.

Add a good tablespoon of curry powder, the strength of which depends on how spicy you like your food, to the onion mixture and cook for a further minute. I used a hot madras powder. Then add about 250g of red split lentils and mix them in with the curry powder, ginger, garlic and onion. Pour the vegetable stock or bouillon over the mixture and leave to cook for about 20 mins.

The croutons I made by toasting one side of some sliced baguette, then spreading Mango chutney over the untoasted side and putting back under the grill to heat through. On a couple of slices I added some gruyere cheese, but I don’t think either type of crouton were that exciting.

If you like, you can blend the dhal at the end, or mash it a bit to get a slightly smoother consistency. Adding a spoonful of natural yoghurt to serve takes the sting out of it, if the dhal is a little on the spicy side. I also sometimes add a chopped chilli with the onion and ginger, but that can blow your head off a bit if you’re not too careful!