Soak the lentils

• Rinse the lentils and place them in a bowl.
• Cover with water and soak for at least 1 hour, then drain.

Sauté the vegetables

• Heat the oil in a pot and add the onion, garlic, potatoes, carrots and celery.
• Brown the vegetables, stirring regularly.

Add the spices

• Stir in the ginger, cumin, turmeric, ras el hanout, black pepper and salt.
• Cook briefly until fragrant.

Add lentils and tomato paste

• Add the drained lentils and mix well.
• Stir in the tomato paste until everything is coated.

Simmer the stew

• Pour in the stock and mix.
• Taste and adjust the seasoning.
• Cover and simmer on medium heat until the lentils are soft and most of the liquid is absorbed.

Serve

• Plate the lentil stew and serve hot.