1. Heat the oil in a large pan over a medium heat then fry the onion, dried chilli and garlic with a little salt until tender. Add the curry powder and cook for a further minute.
2. Put the lentils in the pan, stir and then cover with the tomatoes and vegetable stock. Bring to the boil and leave to simmer for 15 minutes or until the lentils are cooked and have absorbed some of the liquid. You should be left with a curry sauce consistency.
3. Chop the coriander leaves (reserving a few to garnish the plate if you’re into that sort of thing) and stir through.
4. Warm the pitta breads and serve on the side and enjoy this frugal yet delicious red lentil curry.
Spruce it Up
Don’t limit yourself to the ingredients in this recipe. Instead, feel free to throw in some vegetables to bulk it up and add even more goodness to your diet. A handful or two of peas would go down a treat as would some small florets of cauliflower.