200g/7oz red lentils, rinsed well
3cm fresh ginger, sliced
2 bay leaves
1 cinnamon stick
2 tbs/40g/1 1/2 oz vegan Margarine
1 large onion, finely chopped
2 cloves garlic, crushed
2 tsp turmeric
1 tsp cumin
1/2 tsp garam marsala
1/2 tsp chilli flakes
2 tbs lemon juice
1/2-1 tsp salt
1 tbs chopped coriander leaves
Naan bread or pappadums, to serve
Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.
Heat the vegan margarine in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.
Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.