175 g (6 oz) brown or green lentils, rinsed, picked over and drained
about 850 ml (1 1/2 pints) water
3–4 garlic cloves, finely sliced
1 tablespoon brown mustard seeds
juice of 1 lemon
small bunch of coriander, finely chopped
salt and pepper
lemon wedges, to serve
Heat 2 tablespoons of the oil in a large, heavy-based saucepan, stir in the onion and sugar and cook for 2–3 minutes until just beginning to colour. Stir in the ground spices, then add the lentils. Pour in the measurement water and stir well.
Bring to the boil, reduce the heat and simmer for 20 minutes, or until the lentils are tender and all the liquid has been absorbed. Tip the lentils into a shallow serving bowl.
Heat the remaining oil in a frying pan, stir in the garlic and mustard seeds and cook for 2–3 minutes until they begin to colour.
Add to the lentils with the lemon juice and most of the chopped coriander. Season well and toss until well mixed. Scatter over the remaining coriander and serve warm with lemon wedges to squeeze over.