Mediterranean Lentil Stew

2 tablespoons polyunsaturated vegetable oil
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
2 celery stalks, sliced
4 small courgettes, sliced
4 tomatoes, skinned and quartered
900 ml/11/2 pints water or vegetable stock
1/4 teaspoon ground coriander
salt
freshly ground black pepper
225 g/8 oz brown lentils
2 tablespoons chopped parsley

Heat the oil in a large pan. Add the onions, garlic, celery and courgettes and fry gently for 10 minutes until lightly browned, stirring the mixture frequently.

Add the tomatoes, water or stock, coriander and salt and pepper to taste. Bring to the boil. Add the lentils, then cover and simmer for 1 to 11/2 hours until the lentils are tender.

Alternatively. transfer the ingredients to a casserole, cover and bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 11/2 hours to 2 hours. Sprinkle with the parsley and serve hot. SERVES 4