Instructions

1. Thinly slice the leek and carrot, then finely chop the garlic and ginger.
2. Heat the oil in a large pot, then gently sauté the leek for 5 minutes. Add the ginger, carrots, garlic and all the spice seeds. Stir for a minute, then add the ground spices and stir again.
3. Add the lentils, star anise, cinnamon and chopped tomatoes. Add enough water to cover everything well. Season to taste, put a lid an and gently simmer for about 25-30 minutes, until you get a thick stew.
4. If you want the dhal to be smoother, discard the cinnamon and star anise, then process it with a stick blender until you get a textured pottage.
5. Serve warm.