Ingredients

1/4 cup extra virgin olive oil

1 onion, sliced in thin crescent moon shapes

4 garlic cloves, thinly chopped

1 1/2 tsps coriander seeds, crushed

1/4-1/2 tsp dried red pepper flakes

1/2 cup green or Puy lentils

6 large carrots, sliced

2 tbsps tomato paste

2 tsps superfine sugar

1 1/4 cups vegetable stock or water

salt and pepper

2 tbsps chopped fresh mint, parsley, or dill

Good squeeze of lemon juice

Preparation

  1. Heat the oil in a saucepan and saute the onion until soft and pale gold. Add the garlic and spices and cook for 2 minutes. Now add everything else except the herbs, lemon juice and extra virgin olive oil.

  2. Bring to a boil and cook until tender and the liquid has been absorbed. It should take about 30 minutes.

  3. Taste, add the herbs and lemon juice, then adjust the seasoning. Add a generous slug of extra virgin olive oil. Serve hot, warm, or at room temperature.