Step 1

Heat the olive oil in a large pan and fry the carrot, celery, onion and turnip until softened – about five minutes.

Step 2

Add the garlic and mushrooms. Fry for a further five minutes.

Step 3

Add the lentils to the pan. Pour over the stock and add the herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes.

Step 4

Just before the end of the cooking time for the stew, in another pan, fry the almonds in a splash of olive oil with the cinnamon for two minutes.

Step 5

Add the cherry tomatoes and warm through.

Step 6

Serve the lentil stew with the almonds and tomatoes.