200g/6 oz lentils
1 tbsp red wine vinegar
Juice of half a lemon
1 slice of lemon
1 tbsp olive oil
2 tsp ground coriander seeds
A handful of coriander leaves
Sea salt

Boil the lentils in 1 pint of water for about 30 minutes or until tender.

Then drain off the water, add the vinegar, lemon juice, slice of lemon, olive oil, a few tablespoons of water and the ground coriander seeds.

Season with salt and simmer gently with the lid on for 20 minutes.

Chop the coriander leaves finely and sprinkle over the lentils just before serving.