• 50ml (2fl oz/1/4 cup) extra virgin olive oil
• 200g (7oz) onion, diced
• 3 large cloves of garlic, peeled and crushed
• 2 teaspoons freshly roasted and ground cumin
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon black mustard seed
• 185g (scant 6 1/2oz) red lentils
• 1.2 litres (2 pints/5 cups) homemade chicken stock
• 150g (5oz) washed nettle leaves, roughly chopped
• 1 teaspoon salt and a pinch of sugar to taste

Garnish

• Natural yoghurt
• Fresh coriander leaves

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Heat the extra virgin olive oil in a saucepan, add the chopped onion and sweat until lightly browned. Add the garlic and all of the spices and fry for 1-2 minutes until fragrant and aromatic. Next, add the lentils, chicken stock and washed nettles. Simmer until the lentils are cooked, 10-15 minutes approx, add more stock if necessary.

Add salt and a pinch of sugar to taste.

Delicious served with naan bread and a dollop of natural yoghurt and a sprinkle of coriander leaves.

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