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North African Lentil Soup
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serves 4-8. Boil the lentils in a pan of water for at least 10 minutes, drain and set aside. Heat the oil in a pan, then cook the onion, garlic and veal, stirring frequently, until the onion is soft. Stir in the spices until fragrant, then add the lentils and water. Bring to the boil and skim the scum from the surface. Partly cover and simmer for about 1 hour until the meat is tender. Add the vegetables and cook for a further 30-40 minutes. Season and stir in the cilantro, and lemon to taste. Serve straight away.
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