Instructions: Heat the oil in a saucepan over a medium-low heat and fry the onion for 5-10 minutes, until it begins to brown, stirring occasionally.

Stir in the cloves and cinnamon and cook for 1 minute.

Add the lentils and cook for 5 minutes, stirring occasionally. Add the stock, water, salt, stir well, cover and simmer for 30 minutes.

Add the lemon juice, then toss in the zest and chilli powder.

Re-cover and cook for another 50 minutes, until the lentils are tender.

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