| 1. |
Heat oil in a saucepan. |
| 2. |
Add the onion and cook over a low heat for 7-8 minutes, stirring occasionally, until beginning to soften. |
| 3. |
Stir in the celery and carrot and cook for 3 minutes, stirring frequently. |
| 4. |
Add the garlic, cumin and coriander and cook for a further minute, stirring constantly. |
| 5. |
Add the lentils, stock and tomatoes, bring to the boil, reduce the heat, then half cover the pan with a lid and simmer for 25-30 minutes until the lentils and vegetables are soft. |
| 6. |
Note: for a spicier version stir in some crushed chillies with the spices. |
