To cook the lentils (if using canned lentils, skip this stage).
Add the rinsed lentils to a large pan with 450ml water.
Bring the lentils to the boil and then immediately reduce the heat to a gentle simmer. Very gently simmer the lentils, uncovered for 30-35 minutes, until all of the water has been absorbed and the lentils are soft. Be careful not to overcook them until they go mushy.
Transfer the lentils to a bowl and set aside until needed.
Place the onion and courgette into a large frying pan and saute gently until softened. Add the garlic, spices and jalapeno and cook for a couple of minutes more.
Add the lentils, tomatoes and tomato puree. Season and simmer gently for 20 minutes until thickened and delicious.
Recipe Notes
Feeds 4-6 people, depending on what you are using them for.
Keeps for up to 5 days in an airtight container in the fridge or freezes well.
