Monday to Thursday

Simmer 250 g red lentils, rinsed with 1000 g water and 5 ml ground turmeric, skimming, until they collapse. Stir in 200 g chopped tomatoes (canned) and 8 g salt.

Heat 30 ml sunflower oil, add 5 ml cumin seeds and 5 ml black mustard seeds and let them pop.

Add 1 onion, thinly sliced and fry until browned at the edges, then 4 cloves garlic, sliced, 15 g fresh ginger, grated and 2.5 ml dried chili flakes for 1 minute.

Pour the tadka over the dal, add 15 ml lemon juice and scatter cilantro, chopped.

Toss everything on a large tray in a single layer.

Roast at 220 °C, turning once.

Whisk 60 g tahini, 30 ml lemon juice, 1 clove garlic, grated and salt, then 60 g cold water until pourable.

Soften 1 onion in 30 ml olive oil over medium heat, then add 3 cloves garlic.

Stir in 30 ml chili powder and 15 ml ground cumin for 1 min.

Add 2 cans black beans, drained, 1 can crushed tomatoes and 475 ml vegetable stock; simmer until thick.

Season with salt. Serve with 4 lime wedges.