Make a batch and freeze in single portions for lunches - if you have a microwave at work then you can take it to the office.
Step 1: Ingredients
1 tablespoon oil (I used cold-pressed rapeseed oil)
1 clove of garlic
3 cm ginger
2 celery sticks
1 pepper (red, yellow or a mixture)
1 red chilli (if you like)
1 rounded teaspoon Harissa (to taste)
1 vegetable stock cube
1 litre water
Salt and pepper
Step 2: Make the Soup
Celery, carrots, peppers and chilli and add to the pan. After a few minutes stir in the lentils. Then add the Harissa and the stock cube and water. Simmer for 40 minutes (or pressure cook for 15 minutes).