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Recipe Instructions:

3 tablespoons vegetable oil
1 large onion, finely diced
1 1/3 cups Le Puy lentils
1/4 cup tomato paste
2 heaping tablespoons medium curry powder
Flaky sea salt
1 1/2 quarts (or so) hot water from a kettle

Heat a saucepan over medium heat. Add the oil and fry the onion until translucent. Add the lentils and stir for 1 minute, then stir in the tomato paste and curry powder, and season with salt. Stir well for about a minute, until the ingredients are evenly mixed and fragrant.
Then, in stages, stir in a few ladlefuls of hot water at a time, stirring well and allowing each ladleful of water to be thoroughly absorbed by the lentils before adding the next. Once all the water has been absorbed, taste the lentils to check you are happy with the texture and that they are cooked thoroughly. If not, add another ladleful or two of water.
Store in an airtight container in the fridge for up to 5 days.