These typically Indian spices - cumin, coriander, ginger and turmeric - transform the everyday lentil into something extraordinarily delicious. It is my very favourite way of cooking them, a great standby and combined with macaroni or any small pasta shapes it becomes a warming nourishing and substantial dish. Serve the dish with naan bread and a cabbage and onion salad on the side.

250 g (8 oz) green lentils, soaked overnight
1 onion, skinned and chopped
1 bay leaf
1 whole fresh chilli
5 cm (2 inch) piece fresh root ginger
15 ml (1 level tbsp) ground turmeric
salt
15 ml (1 level tbsp) ground cumin
15 ml (1 level tbsp) ground coriander
250 g (12 oz) macaroni

Drain the lentils. Put into a pan with water to just cover the onion, bay leaf, chilli, ginger and tumeric. Simmer for 20-25 minutes until soft. Remove the bay leaf, chilli and ginger and add salt to taste. Stir in the cumin and coriander then leave to stand off the heat, for 20 minutes so that the spices can mingle. The mixture should be thin, but not too runny.