Method:
In a large saucepan over medium heat, add a drizzle of olive oil and add onion, cooking until soft. Add garlic, coriander, cumin and chilli (if using), and cook for a further minute until fragrant.
Stir in tomatoes, capsicum, water, stock and lentils. Bring to a boil, then cover and simmer for 40 minutes, stirring occasionally.
Add lemon juice, pepper and sprinkle with fresh coriander to serve.
Note: For a protein boost, add 250g of shredden chicken, or 1 scoop of tasteless protein powder per serve before eating.
