75g butter
1 tsp garam masala
1 tsp turmeric
1 tsp cumin seed
1 tsp coriander seed
1/2 tsp ground nutmeg
1 tsp mustard seed
1 tsp deseeded chopped red chilli
1 tsp chopped root ginger
1 tsp chopped garlic
300g onions, sliced
375g green lentils
1.25 litres vegetable stock
300ml passata (see separate recipe)
salt and freshly ground black pepper
300g cherry tomatoes
dab of butter
250ml yoghurt, to garnish
2 tsp chopped coriander, to garnish

Preheat the oven to 150°C.
Place the cherry tomatoes in a roasting tin with salt and pepper and dot with the butter.
Bake for 1 hour.
They can either be mixed in with the cooked lentils or sat atop.
Either way, garnish with a dab of yoghurt and a sprinkling of coriander before serving.

Melt the butter in a large pan, add all the spices together with the chilli, ginger and garlic, and fry on low heat for a couple of minutes.
Raise the heat to medium, add the onions, and stir continuously with a wooden spoon to prevent the spices from burning.
When the onions start to soften, add the lentils and stir well to coat with the spices before adding the stock and the passata.
Cover and cook slowly for 1-2 hours (the longer the tastier), adding water if the mixture threatens to dry out (which it might, lentils being exceedingly thirsty).
You are aiming at a thickish, slushy texture.
Add salt to taste.