Finely chop onion and mince garlic.
If using garlic powder add this when you do the other herbs and spices.
Peel carrot and finely grate along with courgette and celery (discard celery fibres).
Add a splash of oil to a large fry pan. Cook onions on a medium heat for 5mins till starting to change colour. Add in carrot, courgette, celery, herbs, spices, salt and a splash of water. Give it a good stir then put the lid on and cook down for another 5 or so minutes stirring occasionally. This will add a sweetness to the dish and the vegetables will ‘disappear’ – perfect for picky eaters and the vegetable cautious.
Rinse and drain lentils. Add to fry pan with tomatoes, water, stock cube and any other vegetables if adding extra. Give everything a good stir, put the lid on and reduce to a simmer. Cook for another 10-15mins till most of the liquid is gone and the veg is all cooked down. Season to taste with salt and pepper.