Ginger & lime pickle dhal

• vegetable oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗3

  finely chopped

• cumin seeds↗1 tsp tsp
• ground coriander↗1 tsp tsp
• turmeric↗¼ tsp tsp
• green lentils↗2 x 400g cans cans

  drained and rinsed

• reduced salt vegetable stock350ml ml
• lime pickle↗3 tbsp tbsp
• coriander10g g

  chopped, or torn

• naans↗

  to serve (optional)

Step-by-step instructions

1. 1

   Pour the vegetable oil into a deep frying pan on a medium heat. Once shimmering, tip in the onion and cook for 15 mins until softened. Add the garlic, cumin, coriander and turmeric, and cook for 3 mins.

2. 2

   Pour in the lentils and stock, mix well and bring to the boil. Reduce to a simmer and leave to bubble for 15 mins, stirring occasionally. Stir through the lime pickle, coriander and some seasoning.

3. 3

   To freeze, leave to cool completely, then transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and begin to thaw on a low heat. Once it is mostly defrosted, turn up the heat to medium, stirring often, until piping hot. Serve with naans, if you like.