Lebanese seven-spiced lentil & olive stew

1 Put the lentils, stock, carrots and chilli flakes in a saucepan. Bring to the boil, cover with a lid and reduce the heat to simmering. Cook gently for 10 minutes, until the lentils have softened.

2 Heat the oil in a frying pan and fry the onions for 5 minutes until golden. Stir in the garlic and fry for 1 minute more. Tip ½ the onions into the pan with the wine vinegar, olives, Lebanese 7-spice, tomato purée, sugar and all but 2 tbsp of the coriander. Cook gently for 5 minutes more until the lentils are soft but not collapsing

Spoon the stew into shallow bowls and serve scattered with the reserved onions and coriander.