Lentil Splodge- easy and satisfying

It would be wrong to call this a recipe, this is an infinitely variable and customisable meal that takes almost no effort or thought. And it will make you feel loved from the inside out.
Tonight we’re having it with baked potatoes, though sauté potatoes are even better with it. The children are having potato skins with nutritional yeast, marge and ham mixed through. We’re both having salads too.

Rough ingredients list
Red lentils

Add a few of these:
Yellow lentils
Chilli – fresh or flakes
Vegan Worcester Sauce
Carrots (grated)
Celery (finely sliced)
Coconut milk (reduce water accordingly)
Garam Masala
Mustard Seeds
Coriander leaves or seeds
Other vegetables…

Fry the onion and garlic, with celery, garam masala and mustard or coriander seeds if you’re using them.
Add any other vegetables (if you want) and fry briefly before you add your choice of liquids and lentils.
Simmer slowly for at least half an hour, after that time you can put the lid on and the flavours will develop and improve.
Serve hot with chips, rice or crispy baked potato, but really good sauté potatoes are best.
Garnish with roughly chopped coriander leaves… If you have them.