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Heat 2 tbsp olive oil in a heavy-bottomed pan and sauté 1 sliced large leek and 1 chopped red pepper over a medium heat until soft.
Stir in ½ tbsp ground cumin, 2 tsp ground coriander and 2 grated garlic cloves and cook for another 2 minutes.
Add 1 chopped red chilli, 200g red lentils, 300ml water or vegetable stock, 1 x 400g tin cherry tomatoes and 1 tbsp tomato purée and simmer over a gentle heat until the lentils have collapsed to a purée, about 25 minutes. Add more water if you need to.
Taste for seasoning – you might then want to add a squeeze of lemon juice to ‘heighten’ the flavours.
Stir in a large handful of coarsely chopped coriander.
You can serve this on its own, just with some Greek yogurt, but you can also have flatbread, rice, bulgur wheat or couscous.