I remember eating this with brown rice a lot when I first moved out on my own and was very poor. It's still a favourite though and goes with any kind of curry (see the potato curry recipe), chicken or meat, nan breads, rice, you name it.
250g yellow lentils
chicken stock cubes
lots of black pepper
Kalongi black onion seeds (2 tbsp)
4 chopped fresh tomatoes, deseeded
4 cloves of garlic
bunch of fresh coriander
Bring the water to the boil with the stock cube and spices in it, and add the lentils.
In another pan, caramelise the onions and garlic SLOWLY in some butter, they need to be a rich dark brown but not burnt.
When the lentils have absorbed all the water, add the browned onions and garlic and any juices from the pan, along with the onion seeds, chooped tomatoes and coriander.
Serve with cooked brown rice, mango chutney, cucumber and yogurt and some lemon slices for a really good dinner.