* 1.5 tablespoons of olive oil
* 1 onion, peeled and chopped
* 2 Carrots, scrubbed and diced
* 2 cloves of Garlic, peeled and crushed
* 225 g (1/2 lb) of dry red lentils
* 6 cups of vegetable stock or water
* 1 Bay leaf
* Sea salt and freshly ground black pepper
* A squeeze of lemon juice

===Method===
* Pick over the lentils and remove any stones. Rinse well.
* Heat the olive oil, with a twist of pepper, in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic, stir-fry until the garlic takes some colour.
* Add the lentils, bay leaf, and stock to the pot. Simmer over low-medium heat for 25-35 minutes, until lentils are softened.

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