Instructions: Rinse the lentils cover with fresh water add the bay leaves and bring to the boil.

Simmer gently for 15-20 minutes.

The lentils should be soft enough to eat but still intact and a little firm.

Drain and discard the bay leaves.

Make the sauce: heat the oil gently in a saute pan and saute the chill) and spices briefly for about 1 minute.

Add the garlic and as soon as it becomes aromatic add the lentils and stir to coat them in the sauce.

Add the herbs and some seasoning stir for a further minute and then withdraw from the heat. Let the mixture cool a little before serving.

Add the juice of 1lemon first taste and adjust accordingly (it should be quite sharp tasting). Serve either warm or at room temperature.

Lentils can be transformed from the humble ingredient they are to royal status with the addition of a few aromatic ingredients.

With their nutty flavour accentuated with garlic spices and herbs and given the speed with which they can tee prepared they make the most delicious standby dishes.

In Morocco chermoula sauce is often used as a marinade for fish.

This dish can be served with any grilled meats or fish with Turkish Muhamara or Tahinosalata and fresh bread.

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