Ingredients - serves 2

300g kofta
1 small onion
1 clove garlic
2cm cube of fresh ginger
1 tsp cumin seed
1 tbsp sunflower oil
100g red lentils
200ml chicken stock
2 tomatoes, chopped
50g baby spinach leaves
1 tsp garam masala
salt, pepper

2 wooden skewers - soaked

Method

1 Coarsley chop the onion, garlic and ginger then process to a paste in a mini processor. Gently heat a saucepan and dry roast the cumin seeds for a minute then add the oil and onion paste, lower the heat and cook for 5 minutes.

2 Add lentils and stock to the pan together with coarsely chopped tomatoes and bring to simmering - cook until the red lentils are just tender (careful, they soon disintegrate, check your packet for recommended cooking time).

3 As the lentils cook, thread kofta onto skewers and cook under a hot grill to browned and cooked through, keep warm. Once the lentils are cooked, fold in the garam masala, spinach leaves - torn - and adjust seasoning to taste. Serve with salad leaves, skewer of kofta and bowl of thick yoghurt.