Place a frying pan over medium heat and add the oil.
Once hot, add the sliced red onion and cook for 5 minutes until softened. 2.
Pour in the lemon juice and continue to fry the onions for another 5 minutes, allowing them to absorb the bright, tangy flavor. 3.
Add the finely chopped green chiles and minced garlic.
Fry for 3 minutes, stirring occasionally, until the raw garlic aroma has cooked off. 4.
Stir in the halved tomatoes and 6 tablespoons (90 ml / 3 fl oz) of water.
Cook for 5 minutes, stirring frequently, until the tomatoes break down and become jammy. 5.
Add the ground cumin and salt, followed by the sprouted lentils.
Mix everything together thoroughly. 6.
Continue to fry for just 3 minutes, until the sprouts are warmed through but still retain a slight crunch. 7.
Remove the pan from the heat and fold in the freshly chopped cilantro.
Serve immediately with buttery naan and yogurt for a perfect simple meal.
