2 garlic cloves, chopped
100g tin lentils, drained and rinsed
salt and freshly ground black pepper
2 green cardamom pods
Β½ tsp cumin seeds
Β½ tsp mild curry powder
1 tbsp olive oil
1 tbsp tomato purΓ©e
Β½ tsp ground turmeric
50ml/2fl oz hot vegetable stock
50ml/2fl oz double cream
2 chapatis, to serve