2 x white onion, finely sliced

2 x garlic clove (or 2 x teaspoon of Lazy Garlic)

2 x tablespoon sunflower oil

Half teaspoon dried chilli flakes

1 x teaspoon ground cumin

1 x teaspoon ground turmeric

1 x tablespoon vegan medium curry paste

300g dried red lentils

1 x litre vegetable stock

Finely chopped parsley 

Heat the sunflower oil in a large saucepan over a medium heat. Add the onions and fry for 8-10 minutes, stirring occasionally, until golden brown. Add the garlic, turmeric, cumin and chilli flakes and cook for another minute. Add the curry paste and stir until combined.

Add the lentils to the pan and pour in half of the stock. Simmer over a medium heat for ten minutes (or until all of the stock has been absorbed), stirring regularly. Add the remaining stock and simmer until all of the liquid has been absorbed. Remove from the heat, season to taste with sea salt, and stir in the chopped parsley before serving.