Place the lentils on a tray and go through them to ensure there are no pebbles or inconsitent before boiling them. Bring 2L of warm water to boil and then add the lentils to cook for 7min. After that time strain the lentils well and repeat the boiling again for another 7min. Boiling them twice removes their grittiness completely. You can recycle the water used to boil them, once it has cooled down, to water your plants. After boiling the lentils for the second time, strain them and set aside.

Use the extra virgin olive oil to cook the garlic and onion until it softens. Add the tomato paste, ground coriander and cumin, stirring for 2min or until it becomes aromatic.

Pour the passata or diced tomato can, the 1L of water, carrots, celery, semi cooked lentils, risoni pasta, salt, pepper and the bay leaves. If you wish for the lentils to have a thicker consistency then add less water.

Bring the food to a boil then simmer for 15min or until all the ingredients are cooked well.

Cover the pot and allow it to cool off the heat for at least 10-15 minutes before serving. Pour in the lemon juice and stir in the chopped parsley. Read above for some suitable sides.