Harissa Lentils on Crunchy Toast

Thinly slice the garlic. Drain and finely dice the peppers.

Place a saucepan over medium heat and add a drizzle of olive oil. Once hot, add the garlic and cook for 1-2 mins until fragrant, then tip in the harissa, peppers and lentils. Pour in the stock and let it come to the boil. Reduce the heat and gently simmer for 10 mins. Taste and season with salt.

Meanwhile, add a generous drizzle of olive oil to a frying pan. Fry the bread on both sides until golden brown, adding more olive oil if needed. Pick the dill and mint.

Place a piece of toast into a bowl or plate with high sides, then spoon over the brothy lentils. Garnish with the herbs and a wedge of lemon. Finish with a drizzle of olive oil.