Moroccan Lentil Stew Ingredients for a Light Lunch or Supper for Four. * 1 450g./1lb. Jar of cooked lentils....or 250g./9oz dried, soaked overnight and then cooked. * 1 Medium Onion - chopped. * 1 Medium red pepper - chopped. * 4 Plump tomatoes - roughly chopped. * 2 Cloves of garlic - chopped. * 2 Teaspoons of cumin Seeds * 1 Teaspoon of black peppercorns. * 2 Teaspoon of coriander seeds. * 2 Small dried chillis. * 2" Stick of cinnamon. * EVOO - extra virgin olive oil to fry. * 100ml. cold water. * Salt. * A tub of natural greek yogurt. * 6 Mint leaves - chopped. Method. * OK - First Roast all the spices in a dry Non Stick Fry Pan - which you can use again to cook the rest of the ingredients. * Put them to one side and fry your onions and red peppers in plenty of olive oil. * Then turn down the heat and add the Garlic. * Cook for two minutes. * Pound your spices in a Pestle and Mortar - with a little salt, and add them to the pan. * Add the chopped tomatoes and the lentils with their liquid. * Add the water and give it a good Stir. * Now let it reduce until all the liquid is absorbed. * Turn into an Earthenware - add the yogurt - sprinkle with the mint leaves - and serve straight away with our Crusty Bread Recipe . https://www.cutting-edge-mediterranean-recipes.com/lentil-recipe.html