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This creamy, smooth lentil sauce that turn a plate of steamed or roasted vegetables into a complete meal. For spicier lentil sauces see the lentil dals on page 194.

SERVES 4

125g (4oz) red lentils

575ml (1 pint) water

1 onion

1 tbsp olive oil

2 tsp curry powder

juice and grated rind of 1 lemon

salt and freshly ground black pepper

Simmer the lentils in the water until tender – about 20 minutes.

Meanwhile, peel and chop the onion and sauté gently in the oil with the curry powder for 10 minutes.

Add the lemon juice and grated rind a little at a time, until it tastes right to you.

Liquidise or blend the sauce, season well with salt and pepper and serve.