1 Adult Serving = 2 Kids Servings Finely chop the onion, thinly slice the garlic and finely dice the courgette.

Heat the olive oil in a large lidded saucepan set over a medium heat. Add the onion, garlic and courgette and cook for 5-6 mins until softened.

Stir in the tomato purée and cook for 1 min until darkened slightly.

Add the red lentils and mix well. Pour in the tinned cherry tomatoes and the water. Season with a pinch of salt.

Cover with a lid and simmer gently for 40-45 mins, stirring occasionally, until the lentils are tender and the stew is rich and thick.

Serve up! Kids Plate: Dish up as is. Parents Plate: Top with crumbled feta, a drizzle of harissa and some chopped parsley.