Ingredients

• 2tbsp olive oil
• 2 medium onions, sliced
• 4 medium carrots, sliced
• 3 medium leeks, sliced
• 450g (1lb) button mushrooms
• 2 garlic cloves, crushed
• 2.5cm (1in) piece fresh ginger, grated
• 1tbsp ground coriander
• 225g (8oz) split red lentils
• 750ml (1¼ pints) hot vegetable stock
• 4tbsp fresh coriander, freshly chopped

Method

1. Preheat the oven to 180°C (160°C fan) mark 4. Heat the oil in a flameproof, ovenproof casserole. Add the onions, carrots and leeks and fry, stirring, for 5min. Add the mushrooms, garlic, ginger and ground coriander, and fry for 2-3min.
2. Rinse and drain lentils. Stir into the casserole with the stock. Season and return to boil. Cover and cook for 45-50min until vegetables and lentils are tender. Stir in the chopped coriander before serving.