Berbere lentils with cherry tomatoes

1 Combine the yogurt with the mint in a small bowl. Heat 1 tsp of the oil in a saucepan and gently fry the onion and carrots for 5 minutes to soften. Stir in the lentils, berbere seasoning, half the chopped coriander and a dash of water to moisten. Cook very gently for 5 minutes.

2 In a separate pan, heat the remaining oil and fry the tomatoes for
2 minutes. Drizzle in the honey and cook for a further 1-2 minutes until the tomatoes are lightly charred but retain their shape. Spoon the lentils onto serving plates, top with the tomatoes, yogurt and remaining coriander. Delicious served with warmed flatbreads.