Cumin and coriander lentils

Serves 2

For the cumin and coriander lentils
1 tsp cumin seeds
1 tsp coriander seeds
255g/9oz Puy lentils
1 glass red wine
splash Worcester sauce
1 vegetable stock cube, crumbled
handful black olives, pitted
handful fresh flat-leaf parsley, chopped
salt
freshly ground black pepper

Method

1. Bring a large pan of water to the boil.
2. Cook the Puy lentils in the boiling water, according to the packet instructions.
3. Preheat a small frying pan over a low heat.
4. Toast the cumin and coriander seeds in the pan for 1-2 minutes.
5. Remove the pan from the heat and grind the seeds in a pestle and mortar.
6. Drain the lentils and return to pan.
7. Add the red wine, Worcester sauce, stock cube and toasted seeds to the pan and heat gently for 3-4 minutes.
8. Remove from the heat and stir in the olives, parsley and seasoning.
9. Transfer the lentils to large serving bowls.