Julie Simpson creates a Red Lentil Dhal, perfect to have with a Curry

1. Rinse red lentils, cover with generous amounts of cold water, bring to the boil and cook until tender, about 15-20 minutes.
2. Heat coconut oil in a large frying pan and sauté finely chopped onion, garlic and chilli till soft. Grind cumin seeds and add – with salt and pepper – to the pan for 2 minutes before adding tinned tomatoes and cook and reduce for a further 10-15minutes.
3. Stir cooked lentils into the spicy tomato mixture,
   mix through and serve, topped with chopped coriander leaves.