Serves 4

What you need:
240g / 9oz of red lentils
1.4 litres of cold water
1 bay leaf
1 clove garlic
1 small carrot, diced
30ml / 2 tablespoons sweet chilli sauce
30ml / 2 tablespoons olive oil
400g / 12 oz canned, chopped tomatoes
1 red onion, diced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 small red pepper, diced
1 small yellow pepper, diced
A little salt and freshly ground black pepper

What you do:
Rinse lentils, place in pot with water and bay leaf. Bring to boil, reduce heat and cook uncovered at a gentle simmer for 15-20 minutes until tender. Remove bay leaf. While lentils are cooking, heat remaining oil in large saucepan. Add onion, garlic, cumin, peppers, carrot and herbs and sweat for 5 minutes in saucepan. Add sweet chilli sauce and chopped tomatoes, then pour into lentil mixture and cover and cook over low heat for 30 minutes. Add seasoning to taste. Sprinkle with fresh herbs of your choice just before serving.

Mary van Esbeck, Merrion Inn, Dublin