Serves 6

Cost 60p per person (£3.60 for 6)

Ingredients

1 large onion, finely chopped

1 tablespoon olive oil

2 teaspoons fresh grated ginger

1 tablespoon finely chopped garlic

1 teaspoon ground turmeric

1 large celery stick, finely diced

1 teaspoon garam masala

1 teaspoon ground cardamom

½ teaspoon cayenne pepper

1 teaspoon ground cumin

1.5 litres vegan stock

300g red lentils

1 tin chickpeas

1 tin chopped tomatoes

Method

1. Heat oil.

2. Add onions, celery, ginger, garlic and all spices.

3. Gently sauté for 10 minutes, until soft but not browned.

4. Add stock, chickpeas, lentils and tomatoes and bring to the boil. Stir and cover pan. Simmer for at least 30 minutes, until lentils have dissolved.

5. Serve with crusty bread or brown rice and fresh coriander.