Ingredients

• 150g/5oz sprout top
• shredded
• 150g/5oz Brussel sprouts
• cut into quarters or mini sprouts cut in half
• 110g/4oz split moong lentils
• these will be yellow in colour as they are shelled
• 1 tsp whole cumin seeds
• 2 clove garlic
• crushed
• 5cm/2in ginger
• crushed
• 2 green chillies
• crushed
• ½ tsp turmeric
• 1 tbsp olive oil
• ½ tsp salt
• adjust to taste
• 400ml/13½fl oz warm water
• 1 small tomato
• finely diced
• coriander
• to garnish

Directions

• Soak the lentils for between 4 and 8 hours in boiling water. When ready to cook rinse the lentils in warm water and drain.
• Heat the oil in a medium pan
• add the cumin seeds and cook for about a minute or until browned.
• Remove the pan from the heat and add garlic
• ginger and chillies. Stir this very quickly
• as you don't want it to burn
• add lentils
• turmeric
• salt and 300ml/10fl oz of warm water. Bring to the boil
• cover and cook for 10 minutes on a gentle simmer. Do not let the water reduce by more than a third of the original quantity
• if it does add more warm water.
• Check that the lentils are cooked
• by scooping out a few with a spoon and crushing them between your fingers. You should only have to apply a little pressure for the lentil to squash
• once cooked add all the vegetables and 100ml/3½fl oz of warm water.
• Stir and check seasoning
• cover and cook for 5 minutes on a medium heat stirring occasionally. The vegetables should still have a little crunch to them when the dish is cooked
• serve and sprinkle with chopped tomatoes and coriander.