1 tablespoon olive oil

1 large red onion, thinly sliced

50 g (2 oz) fresh root ginger, peeled and chopped

4 garlic cloves, thinly sliced

125 g (4 oz) green lentils, rinsed

100 g (3½ oz) red lentils, rinsed

½ teaspoon ground cinnamon

400 g (13 oz) tomatoes, roughly chopped, or 400 g (13 oz) can chopped tomatoes

350 ml (12 fl oz) water or vegetable stock

2 teaspoons nigella seeds

Salt and pepper

Parsley, to garnish

To serve

Lemon wedges

Wholemeal flatbreads (optional)

Heat the oil in a large, heavy-based saucepan over a medium-low heat, add the onion, ginger and garlic and cook gently for 10 minutes until softened but not coloured.

Stir in the lentils and cinnamon. Add the tomatoes and measured water or stock. Season with salt and pepper and bring to the boil. Reduce the heat, cover and leave to simmer gently for 30–35 minutes or until the lentils are tender and the liquid has been absorbed.

Spoon the lentils into bowls, sprinkle with the nigella seeds and garnish with parsley leaves. Serve warm with lemon wedges and toasted wholemeal flatbreads, if liked.

For no-cook lentil, tomato & onion salad

Rinse and drain a 250 g (8 oz) pack cooked lentils. Place in a bowl and mix with ½ finely chopped red onion, 4 chopped tomatoes, 1 small crushed garlic clove, a 1 cm (½ inch) piece of peeled and finely grated fresh root ginger and 2 tablespoons chopped parsley. Make a dressing with 1 tablespoon olive oil, 2 tablespoons lemon juice, pinch of ground cinnamon, pinch of ground paprika and some salt and pepper. Toss the lentil salad in the dressing and serve, garnished, as above.