Step: 1/17

Place the lentils in a large bowl.

Step: 2/17

Cover with plenty of cold water, cover and leave to soak overnight.

Step: 3/17

The soaking water will become cloudy and the lentils will swell up. Remove any floating lentils from the surface of the water.

Step: 4/17

Tip the lentils into a sieve and allow to drain.

Step: 5/17

Peel and finely dice the onion.

Step: 6/17

Heat the oil in a large pan and saute the onion until golden.

Step: 7/17

Peel and dice the carrot and celery.

Step: 8/17

Add to the onions and saute for a few minutes. Mix the caraway and coriander and scatter over the vegetables.

Step: 9/17

Sprinkle with some lemon juice and pour in the stock.

Step: 10/17

Add the drained lentils to the pan, cover and simmer for 45 minutes over a medium heat.

Step: 11/17

Peel and finely chop the garlic.

Step: 12/17

Add to the pan.

Step: 13/17

Wash and dice the courgettes.

Step: 14/17

Add to the lentils for the last 10 minutes cooking time.

Step: 15/17

Add a little extra water If needed.

Step: 16/17

Wash the spring onions and cut them into fine rings.

Step: 17/17

Add to the pan and season with salt, pepper and lemon juice. Garnish with a lemon wedge.