Step 1 Bring a large pot of water to the boil. Add uncooked lentils, bay leaves and a cinnamon stick to the pot and cook over medium heat for around 20 minutes or until lentils are tender but still holding their shape. Drain, discarding the water but keeping the bay leaves and cinnamon stick. Step 2 Finely dice the onion, carrot and celery, and thinly slice the garlic cloves. In a casserole pot, heat the olive oil over medium heat and sauté the onions, carrot and celery with a teaspoon of both salt and pepper (don’t skimp on the pepper) for 10-12 minutes until soft and sweet. Zest the lemon directly into the pot, then add the garlic and cook for another few minutes, stirring often. Step 3 Add the drained cooked lentils, bay leaves, cinnamon stick, canned tomatoes and stock, and simmer on low heat for around 20- 30 minutes, until the stew is rich and thick. Step 4 Add the juice of the lemon, and more salt and pepper if needed. Step 5 Serve with your choice of mashed potatoes or polenta, a sprinkling of chopped parsley, if you have it, and some greens on the side.
