Method :
- Peel and onions and chop them
finely.
- Crush the garlic.
- Slice the celery and the
courgettes without peeling.
- Heat the oil and cook the
vegetables over low heat for 10 minutes until soft and golden,
stirring frequently.
- Peel the tomatoes and discard the
seeds.
- Chop the flesh roughly and add to
the pan with the water or stock, lentils, coriander, salt and
pepper.
- Bring to the boil, cover and
simmer for 1.5 hours.
- Serve hot sprinkled with parsley.
Note :
A thick rich mixture of lentils and
vegetables which makes a complete meal served with wholemeal bread.
Serves 4 - 6
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