Lentils - the perftect recipe

We had lentils for dinner last night and this evening. Tom said that this is a perfect recipe and requested a posting... This is based on Nigel Slater recipe, but modified to accommodate the content of our fridge. This is how it goes:

Cook 1 cup of Lentils for about 15-20 min in a salted water (add 1/2 spoon of salt and about 2 cups of water. I guess these amounts, as I usually measure by eye, so check that the water level is not too high - it should just be about an inch above the lentil's level). You need the French lentils, dark green, almost black - the red ones will just dissolve, while the French lentils will keep the shape.
In meantime in the other pan fry the cut onions with crushed garlic (1 to 3 little bits) in a bit of oil (I use olive oil here, but the original recipe calls for butter). At some point add a little bit of fresh ginger (size of your thumb) grated on a very small size grater tool. Add also the red pepper flakes at that time - just a little bit, as they are spicy (in original recipe you need to use one chili pepper). Cook for a bit and then add tomatoes - in the Nigel recipe you would use 2 fresh tomatoes. As we are out of the season I used a few table spoons of the canned tomatoes chunks - no salt, no spices added there. You need to have the amount of tomatoes that will cover the entire pan. Cook for about 5 min until you get a nice slushy paste which smells nice.
Now! you need to add heavy cream. Carefully. The amount of the cream also varies. The recipe calls for 100 ml. but you may need more or less of it. I look at the density of the sauce. You want something that is not too thin, or too thick. Pour heavy cream, add gahram masala spice - 1 teaspoon, mix and add more cream if necessary. You should avoid too thick sauce that will start
sticking to the pan. So add more cream if this happens. Cook the mixture for about 10 min. Add some black pepper at some point to taste.

Lentils - after 15-20 min drain the lentils. Put them into the sauce and heat together, mixing the sauce with lentils until it looks good.

Serve! I use this as a side dinner dish for scallops, or just green chard, or as tonight with the falafel and yogurt. Nan bread is good with it too...

There you go! Hope somebody there will try this and comment :-)