Heat oil in a pan and gentry fry the chopped onions. Add the chopped garlic, turmeric & cumin and continue cooking for a few minutes to infuse the herbal flavours.

Stir in lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the ned to prevent lentils from sticking to base of pan.

Serve with chopped parsley, sprinkle of chilli flakes or fresh chilli. Salt and pepper to taste. Easy to add to other veggies too.