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2 tbsp olive oil

1 large leek, trimmed, washed and cut into rounds

1 red pepper, halved, deseeded and chopped

½ tbsp ground cumin

2 tsp ground coriander

2 garlic cloves, grated to a purée

1 red chilli, deseeded and chopped

200g red lentils

300ml water or vegetable stock

1 x 400g tin cherry tomatoes in thick juice, or chopped tomatoes

1 tbsp tomato purée

Squeeze of lemon juice (optional)

Large handful of coriander leaves, coarsely chopped

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1. 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.

2. Stir in ½ tbsp ground cumin, 2 tsp ground coriander and 2 grated garlic cloves and cook for another 2 minutes.

3. 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.

4. Taste for seasoning – you might then want to add a squeeze of lemon juice to ‘heighten’ the flavours.

5. Stir in a large handful of coarsely chopped coriander.

6. You can serve this on its own, just with some Greek yogurt, but you can also have flatbread, rice, bulgur wheat or couscous.

https://www.telegraph.co.uk/recipes/everyday/vegetarian/middle-eastern-lentils-red-peppers-tomatoes-recipe/?WT.mc_id=e_DM1071814&WT.tsrc=email&etype=Edi_Foo_New&utmsource=email&utm_medium=Edi_Foo_New20260919&utm_campaign=DM1071814