Brown Lentil Chili

(serves 4 - supposedly)

Ingredients:
(NB - measurements are Imperial, except where stated.) 

1 tablespoon sunflower oil
1 onion, chopped
2-3 cloves garlic, crushed
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
2 sticks celery, chopped
2 carrots, peeled and diced
1 red or green pepper, chopped
8 oz courgettes (aka zucchini), diced
8 oz mushrooms, chopped
6 oz brown lentils
3 whole dried chillies
1/2 teaspoon chilli powder
14 oz can of chopped tomatoes
1 tablespoon tomato puree
1/2 pint (say 300 ml) vegetable stock
1/2 teaspoon ground cumin
salt and pepper (I tend to use a dollop of miso rather than salt) 

Method:

1. Heat the oil (in a large saucepan) and fry the onion and garlic until soft.
2. Add the cumin and coriander seeds and cook until the seeds begin to pop.
3. Add the vegetables and sweat for about 10 minutes. 
4. Add the lentils, chilies and chili powder. Stir in well and cook for 2 minutes.
5. Pour over the tomatoes and stock. Stir in the tomato puree. Bring to the 
boil, and then simmer for 50-60 minutes. 
6. Add more stock if necessary. add the ground cumin, season to taste and 
cook for another 10 minutes.
7. Remove the whole chillies when serving! 
8. Enjoy.