225 g (7 1/2 oz) brown lentils, rinsed, picked over and drained
400 g (13 oz) can chopped tomatoes
2 teaspoons sugar
small bunch of coriander, chopped
salt and pepper
Heat the oil in a heavy-based saucepan or the base of a tagine, stir in the onions and garlic and cook for 1–2 minutes until they begin to colour. Toss in the chorizo and cook for 1–2 minutes to flavour the oil. Add the turmeric, fenugreek and lentils and stir to coat well.
Add the tomatoes and sugar and pour in enough water to cover the lentils by 2.5 cm (1 inch). Bring to the boil, then cover, reduce the heat and cook gently for about 25 minutes until the lentils are tender but not mushy, adding more water if necessary.
Stir in most of the coriander and season. Garnish with the remaining coriander and serve with toasted flatbreads and dollops of yogurt.