This is a simplified version of a classic Indian yellow dal. If you want to try a more traditional ‘tempering’, fry the garlic separately at the end with some mustard or cumin seeds, and then add along with the lemon juice. Serve with rice &/or chapatti and some salad.

1. Place a medium sized pan on high heat on the hob, and add 2 pints of water and the lentils. Add the turmeric powder, stock powder and garlic then stir well.
2. Bring to boil, then reduce heat and simmer. Using a big spoon or ladle, scoop off any foam or residue on the top of the water.
3. Simmer lentils for 20-25 minutes until very soft and melted together. You are aiming for the consistency of smooth yellow thick soup consistency. Add more water if needed.
4. When cooked add lemon and 1 tsp of salt. Taste and then add more salt if needed.
5. Scatter some fresh coriander over the top if you like.