THE OLD KENNELS

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Elaine's Lentil Tomato Salad

150g of dried lentils

250ml vegetable stock

1 small onion chopped

1 close of garlic crushed

2cm grated ginger root

1 teaspoon cardamom seeds ground to powder

3 large ripe tomatoes skinned and chopped

2 tablespoons fresh coriander leaves chopped

1 tablespoon sunflower seeds

Boil lentils in stock then simmer over low heat 30 minutes till soft, drain and leave to cool.

In same pad, soften onion in a table spoon of olive oil over a low heat. Then stir in ginger and cardamom and most of tomatoes (keep some to garnish). Cook for a few minutes.

return lentils to pan, season with freshly ground black pepper. Heat though, top with coriander, tomatoes and sunflower seeds and serve with mixed leaf salad - warm as a main course or cooled as a salad.

Lovely!