This Turkish-inspired braise is also lovely cold served in a lunchbox and dressed with a little vinaigrette the next day.

Ingredients

• ½ cup brown lentils, rinsed
• 1 onion, peeled and sliced
• 2 teaspoons minced garlic
• 1 teaspoon coriander seeds
• 3 carrots, peeled and finely sliced
• 2 tablespoons tomato or sundried tomato paste
• 2 teaspoons sugar
• ½-1 teaspoon ground chilli
• 1 cup water
• ¼ cup chopped fresh mint

Method

1. Cook the lentils in a large saucepan of boiling water for 12-15 minutes until tender but not soft. Drain well.
2. Heat a dash of oil in a lidded frying pan and cook the onion over a moderate heat for 8 minutes until it begins to brown. Stir in the garlic, coriander seeds and carrots. Cook for 2-3 minutes.
3. Add the tomato paste, sugar and chilli. Cook until the paste is darker in colour.
4. Add the water, bring to the boil, cover and simmer for 15 minutes until the carrots are tender. Remove the lid and cook a further 3-4 minutes until most of the liquid has evaporated. Season and toss through the chopped mint.