Baked Potatoes with Spicy Dhal

Serves 2

Ingredients
2 baking potatoes

1 tbsp sunflower oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 tsp turmeric
1 onion, thinly sliced
3 garlic cloves, sliced
1 red chilli, de-seeded and sliced
85g (3oz) red lentils
1 tomato, chopped
400ml (14 fl oz) vegetable stock
210g can chickpeas, drained
handful chopped coriander

Instructions
1. Heat oven to 200c/180c fan. Put the potatoes in the oven and bake for 1 hour, or until the skin is crispy
2. While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip i nthe onion, garlic and chilli, with a splash of water. Cook for 5 minutes or until the onion softens.
3. Add the lentils, tomato and stock, then cover and cook for 10 minutes. Tip in the chickpeas, cover and cook for 10 minutes until the lentils are tender. Season to taste, stir in the coriander and spoon on to the jacket potatoes.

Taken from BBC Good Food Magazine June 2013