Instructions: Bring water to the boil, add lentils and cook gently for 15 minutes. Add peeled and diced eggplant, diced tomatoes, curry powder, mustard and salt and cook a further 10 minutes.

Heat the oil in a frying pan and cook onion until tender, stir into lentil mixture. Add lemon juice and seasoning.

Mixture should have a consistency similar to porridge.

Serve as an accompaniment to curry dishes.

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