Puy Lentils with Broad Beans

1 cup Puy lentils
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon vegetable oil
1/2 red pepper, roughly diced
1 teaspoon each ground coriander, ground cumin, Ras el Hanout
6 tomatoes (roma if you can find them), plunged in hot water and skinned (or a can of tomatoes)
2 tablespoons tomato paste
juice of half a lemon
1 teaspoon chopped chilli paste or a medium chilli deseeded and chopped
1kg broad beans
fresh coriander or flat leaf parsley

Rinse the lentils then place in a pot with water, bring to the boil and simmer until tender – about 20 minutes. Add salt during the last five minutes of cooking.

In a large pot or a deep frying pan, heat the oil then sauté the onion and garlic till soft. Add the red pepper and spices and cook a further two minutes then add the diced, peeled tomatoes, the lemon juice, chilli paste and a cup of water – less if you are using canned tomatoes. Simmer till the tomatoes are cooked and break down into a sauce, adding more water if necessary to prevent burning. Stir in the drained lentils and cook for a further five minutes, adjusting the seasoning if required.

Meanwhile simmer the broad beans until just tender. Drain and add to the tomato and lentil mix immediately prior to serving.

Garnish with fresh coriander or flat leaf parsley.