Green tomato and lentil curry

Here's a recipe for anyone who has unripe green tomatoes left on their tomato plants, and doesn't fancy making chutney.
And if you don't have green tomatoes, it's just as good with red ones. Or you could swap the tomatoes for spinach, or cauliflower, or whatever vegetable takes your fancy.

Serves 4

Ingredients

1 tsp vegetable oil
2 onions, chopped
2 cloves garlic
1in root ginger, finely chopped
1 tsp cumin seeds, crushed as much as possible in a pestle and mortar
1 whole green or red chilli, chopped
2 tsp garam masala
400g red lentils
6 green (or red) tomatoes, sliced (or other vegetable of your choice)

Method

Heat the vegetable oil in a large saucepan. Add the chopped onion and cook over a medium heat, stirring, for five minutes. Add the chopped garlic, ginger, chilli, and the crushed cumin. Cook for one minute and then add the garam masala.
Add the rinsed lentils with enough water to cover. Simmer for about 20 minutes, making sure the pan doesn't boil dry, until the lentils are tender.
Add most of the tomatoes, reserving a few slices for garnish. Simmer for a final five minutes.

Serve with rice or flatbreads.