100g red lentils
Enough water to cover lentils
Vegetable stock cube
1 tablespoon sunflower oil
1 large onion, finely chopped
1 teaspoon korma curry powder

Cook onion in the oil.
Cook rinsed and drained lentils in the water with the stock cube. This should take approx 40 minutes.
If the water evaporates before the end of cooking making it too dry add a little more.
Once cooked add the cooked onion and curry powder.
Stir vigorously to form a puree.

Serve with vegetable sticks and crackers to dip.