45 ml (3 tblsp) olive oil
5 ml (1 tsp) ground cumin
15 ml (1 tblsp) ground coriander
15 ml (1 tblsp) mustard powder
1 garlic clove, skinned and crushed
1 cm (1/2 inch) piece of fresh root ginger, peeled and chopped
2-3 onions, chopped/ 225 g (8 oz) frozen baby onions
225g (8 oz) button mushrooms, halved if big
225 g (8 oz) carrots, thinly sliced
225 g (8oz) trimmed leeks, thickly sliced
275 g (10 oz) parsnips, peeled and diced
175 g (6 oz) split red lentils
900 ml (1 1/2 pints) vegetable stock
30 ml (2 tblsp) chopped fresh coriander
salt and pepper
serve with rice or other stuff in the ricey vein

Heat the oil in a large saucepan, add the cumin, ground coriander, garlic, mustard and ginger and cook, stirring, for one minute. Add all the remaining ingredients except the fresh coriander and seasoning, bring to the boil, cover and simmer for 15 minutes or until the lentils are 'just tender'. Stir in the coriander, salt and pepper to taste and serve with your substance of choice...

NOT SUITABLE FOR FREEZING so don't make too much and then let it sit in a pot in the corner putrefying for a week til someone finds it by chance and nearly chokes on the fumes.