Preparation
Place the lentils in a large bowl.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_1_M.jpg)
Cover with plenty of cold water, cover and leave to soak overnight.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_2_M.jpg)
The soaking water will become cloudy and the lentils will swell up. Remove any floating lentils from the surface of the water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_3_M.jpg)
Tip the lentils into a sieve and allow to drain.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_4_M.jpg)
Peel and finely dice the onion.
Heat the oil in a large pan and saute the onion until golden.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_5_M.jpg)
Peel and dice the carrot and celery.
Add to the onions and saute for a few minutes. Mix the caraway and coriander and scatter over the vegetables.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_6_M.jpg)
Sprinkle with some lemon juice and pour in the stock.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_7_M.jpg)
Add the drained lentils to the pan, cover and simmer for 45 minutes over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_8_M.jpg)
Peel and finely chop the garlic.
Add to the pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_9_M.jpg)
Wash and dice the courgettes.
Add to the lentils for the last 10 minutes cooking time.
Add a little extra water If needed.
Wash the spring onions and cut them into fine rings.
Add to the pan and season with salt, pepper and lemon juice. Garnish with a lemon wedge.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000231/000231_step_12_M.jpg)