Instructions: Makes 6 to 8 servings.

Soak the lentils in the water in a large casserole for hour. Bring to a boil, add the bay leaf, cover, and simmer for 20 minutes, until just tender. Add the celery, carrots, leeks, tomatoes, zucchini, salt and pepper to taste, coriander seed, cumin seed, and cayenne, continue to simmer 15 minutes, until the vegetables are tender and the liquid is just about absorbed.

Meanwhile, heat the olive oil in a frying pan and saute the onion until golden. Add the garlic, cook a few minutes, stirring, and stir into the lentils. Taste and adjust seasonings. Transfer to a serving dish and sprinkle with cilantro and lemon juice or sprinkle with the cilantro and lemon juice and serve from the casserole. This dish will keep in the refrigerator, without the addition of the lemon and cilantro, for 3 or 4 days.

NOTES : This is a hearty lentil and vegetable stew seasoned with coriander of garlic, and a touch of cayenne

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